Creamy Garlic Chicken Soup

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:

• Bacon and Red Lentil Soup
• Broccoli and Cannellini Bean Soup
• Chicken Wonton Noodle Soup
• Creamy Garlic Chicken Soup
• Potato and Bacon Soup

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

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• Author: The road to loving my Thermo Mixer
• Total Time: 40

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Ingredients

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• 10g of garlic cloves, peeled
• 1 onion, peeled and quartered
• 30g butter or 10g oil if wanting to be dairy free
• 300g potato, diced small
• 900mls of good quality chicken stock
• 300g chicken breast, chopped into 6 pieces
• Salt and pepper

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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

• 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.
• You can roast your garlic first if you prefer a more mellow tasting soup.
• When buying potatoes look for ones that are ideal for soups.
• You may know your steaming attachment as your Varoma if you own a tmx.

• Prep Time: 10
• Cook Time: 30

Nutrition

• Serving Size: 4

 

Print

Creamy Garlic Chicken Soup

---

• Author: The road to loving my Thermo Mixer
• Total Time: 40

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 10g of garlic cloves, peeled
• 1 onion, diced
• 30g butter or 10g oil if wanting to be dairy free
• 300g potato, diced small
• 900mls of good quality chicken stock
• 300g chicken breast, chopped into 6 pieces
• Salt and pepper

Cook Mode Prevent your screen from going dark

---

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

• You can roast your garlic first if you prefer a more mellow tasting soup.
• When buying potatoes look for ones that are ideal for soups.

• Prep Time: 10
• Cook Time: 30

Nutrition

• Serving Size: 4