I love soup, chicken and garlic so this is a match made in heaven for me.
Whilst this soup is somewhat creamy, it is dairy free. I’ve used potatoes to make this soup thicker and a creamy texture. You can leave the potato out if you are wanting a thin soup or you can add some cream at the end.
I love this as it is a fairly cheap meal to make as it only uses a single 300g chicken breast and two or three potatoes to make the bulk of it. I have used store bought stock but you can use a homemade version or some vegetable stock concentrate and water. You will get better results with a chicken stock however.
This soup tastes even better the next day once the flavors have really developed.
My other soup recipes:
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