Creamy Garlic Chicken Soup

//Creamy Garlic Chicken Soup

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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:

Safety Notice: Please refer to your machines user manual or company for current guidelines on safely blitzing hot liquids. Each machine differs. 
 

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Creamy Garlic Chicken Soup
Serves 4
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 10g of garlic cloves, peeled
  2. 1 onion, peeled and quartered
  3. 30g butter or 10g oil if wanting to be dairy free
  4. 300g potato, diced small
  5. 900mls of good quality chicken stock
  6. 300g chicken breast, chopped into 6 pieces
  7. Salt and pepper
Instructions
  1. Place onion and garlic into bowl.
  2. Blitz on speed 7 for 5 seconds. Scrape down.
  3. Cook for 5 minutes, 100 degrees for speed 2.
  4. Place potatoes into bowl. Ensure they are chopped into small cubes to ensure they fit.
  5. Place steaming basket in bowl on top of potatoes.
  6. Add chicken to steaming basket.
  7. Pour over chicken stock. Be sure not to go past the maximum line on the bowl.
  8. Cook at 100 degrees, speed 2 for 22 minutes.
  9. Place the steaming attachment on top of the lid to prevent splatters.
  10. Once done remove steaming basket and chicken. Set aside.
  11. Blitz your soup on speed 8, building up speed gradually. Please refer to your machines user manual or company for current guidelines on safely blitzing hot liquids. Each machine differs.
  12. Pour into an insulated server or bowl.
  13. Place chicken back into the bowl you poured the soup from.
  14. Blitz the chicken on reverse, speed 5 for 4 to 5 seconds.
  15. Add chicken to soup.
  16. Season well with salt and pepper.
  17. Serve.
Notes
  1. Blitz your soup on speed 8, building up speed gradually. Please refer to your machines user manual or company for current guidelines on safely blitzing hot liquids. Each machine differs.
  2. You can roast your garlic first if you prefer a more mellow tasting soup.
  3. When buying potatoes look for ones that are ideal for soups.
  4. You may know your steaming attachment as your Varoma if you own a tmx.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

Creamy Garlic Chicken Soup
Serves 4
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 10g of garlic cloves, peeled
  2. 1 onion, diced
  3. 30g butter or 10g oil if wanting to be dairy free
  4. 300g potato, diced small
  5. 900mls of good quality chicken stock
  6. 300g chicken breast, chopped into 6 pieces
  7. Salt and pepper
Instructions
  1. Place butter/oil, onion and garlic into a large stock pot.
  2. Cook over a medium heat on the stove until translucent. Stiring often.
  3. Add remaining ingredients.
  4. Cook over medium heat for 25 minutes. Ensure potatoes and chicken are cooked.
  5. Remove chicken from pot.
  6. Blitz remaining soup with a stick blender or blender until smooth.
  7. Shred the chicken with two forks.
  8. Place chicken into the stock pot with soup. Combine.
  9. Season well with salt and pepper.
  10. Serve.
Notes
  1. You can roast your garlic first if you prefer a more mellow tasting soup.
  2. When buying potatoes look for ones that are ideal for soups.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

 

By |2017-06-12T11:21:50+00:00June 30th, 2014|Categories: Lunch and Dinner|7 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

7 Comments

  1. Anna Davis July 9, 2014 at 5:45 pm - Reply

    Absolutely LOVED the creamy garlic and chicken soup! Thank you! My mum bought me a thermomix 2 years ago and I haven’t really connected with it… Till now! I am totally inspired because of your site and aim to make a dish of yours everyday

  2. Iggi July 14, 2014 at 8:26 pm - Reply

    This was delish! The fam loved it!

    Got confused on the thermo recipe though with regards to the butter/oil – I assumed I put it in when I cook the onions & garlic.. which I did and nothing blew up 😀 Thanks TRTLMT!

    • Joanne February 13, 2015 at 5:54 pm - Reply

      That’s what I did!

  3. Bec Nelson July 30, 2014 at 8:07 pm - Reply

    I made this tonight Peta but added half chicken stock and half coconut milk. Oh my it was amazing! I was surprised the kids liked it because they aren’t really big soup eaters but they both had 2nds. Thanks 🙂

    • Joanne February 13, 2015 at 5:55 pm - Reply

      I’ll try that next time. thanks!

  4. Joanne February 13, 2015 at 5:54 pm - Reply

    I added about 380g of chicken, used Quirky Cooking’s chicken stock (I had no other chicken stock), used oil and after the chicken was cooked, I blended it straight away with the soup. This gives it more of a Chinese chicken soup texture. I slowly blitzed it from 1-8 over a minute but you could play with the time. I reckon cracked pepper on the top would be awesome. Thanks Peta for the recipe!!!!

  5. Mel March 27, 2015 at 2:09 pm - Reply

    Oh YUMMM! Just made this today, super easy and possibly the tastiest chicken soup I’ve ever had. Might try it next time with sweet corn added – chicken and corn soup is my favourite.

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