Ingredients
Scale
- 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
Instructions
- Place butter/oil, onion and garlic into a large stock pot.
- Cook over a medium heat on the stove until translucent. Stiring often.
- Add remaining ingredients.
- Cook over medium heat for 25 minutes. Ensure potatoes and chicken are cooked.
- Remove chicken from pot.
- Blitz remaining soup with a stick blender or blender until smooth.
- Shred the chicken with two forks.
- Place chicken into the stock pot with soup. Combine.
- Season well with salt and pepper.
- 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