Creamy chicken and vegetable soup
meal · Serves 4 · 57m total · ↑ Protein & Fib
Inspired by @adamhoad_coaching · Watch on IG ↗
434 kcal35 g protein34 g carbs19 g fat
A hearty blended soup made with roasted vegetables, cream cheese, and shredded chicken breast simmered in stock. Smooth, protein-packed, and meal-prep friendly.
Cook timeline
Wall clock: 57mActive: 29mPassive: 1hParallel tracks: 2
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57m
Preheat oven to 180°C
Chop vegetables
Tray bake vegetables and cream cheese
Boil chicken in stock
Shred the chicken
Blend roasted vegetables into soup
Stir chicken into soup
Active (hands-on)
Passive (waiting)
Same row = sequential; different rows = parallel
Equipment
- Blender
- Chef's Knife
- Cutting Board
- Large Pot
- Medium Pot
- Oven
- Sheet Pan
- Stovetop Burner
Steps
57m- 1. Preheat oven to 180°C1m + 10m
- 2. Chop vegetables8m200 g potatoes · 200 g carrots · 200 g celery · 200 g onions
- 3. Tray bake vegetables and cream cheese3m + 35m150 g cream cheese · 200 g chickpeas · 1 whole garlic · 1 salt · 1 black pepper · 1 thyme · 1 olive oil
- 4. Boil chicken in stock5m + 15m500 g chicken breast · 3 whole chicken stock cubes · 700 ml water
- 5. Shred the chicken4m
- 6. Blend roasted vegetables into soup5m
- 7. Stir chicken into soup3m
Storage
Portion into airtight containers and refrigerate for up to 4 days, or freeze for up to 3 months.
When ready to eat
Reheat in a saucepan over medium heat or microwave until piping hot, stirring occasionally. Season with extra salt and pepper to taste.