Creamy Chicken & Vegetable Soup
A thick, creamy chicken and vegetable soup built on a tray-baked veggie and cream cheese base - 35g of protein per serving.
35g protein / serving
350 kcal / serving
55 min
Serves 4
Recipe from YouTube by Adam Hoad
Ingredients
- chicken breast500 g
- water700 ml
- salt, pepper and thymeto taste
- cream cheese150 g
- potatoes200 g
- carrots200 g
- celery200 g
- onions200 g
- chickpeas200 g
- garlic1 bulb
- chicken stock cubes3 cubes + 700 ml water
Method
Tray bake the vegetables, chickpeas, garlic and cream cheese in a preheated oven at 180C for 35 minutes.
Meanwhile, boil the chicken breast in the stock water for 12-15 minutes, then shred or chop.
Remove the vegetables and cream cheese from the oven and blend with the chicken stock until smooth.
Stir the cooked chicken pieces into the soup and serve.