Creamy Garlicky Chicken and Veggie Soup
A single-serving creamy chicken soup that comes together in under 20 minutes, using precooked chicken and frozen vegetables. No flour, no thickeners.
Ingredients
- 1 Precooked Chicken Breast
- 1 cube Frozen Crushed Garlic (or 1 tbsp minced garlic + 1 tsp oil)
- 1/2 cup Frozen Veggies of Choice
- 8 oz Chicken Stock or Broth
- 2 oz Heavy Whipping Cream
- 1 dollop Sour Cream
- Salt and Pepper, to taste
- Optional: Fresh Garlic Chives
Instructions
- Prepare the garlic: Add the frozen garlic cube to a saucepan and cook until melted and fragrant. If using minced garlic instead, cook it in a teaspoon of oil until fragrant.
- Build the soup base: Add the chicken stock to the pan over medium heat. Stir in the frozen vegetables.
- Simmer: Simmer until the vegetables are tender and the broth is lightly bubbling. It should smell fragrant from the garlic and look slightly concentrated before the dairy goes in.
- Add the chicken: Stir in the diced chicken and cook 2–3 minutes until warmed through.
- Make it creamy: Reduce the heat to low. Stir in the heavy cream and sour cream until fully incorporated and smooth. Keep the heat low from here — boiling will separate the dairy.
- Season and finish: Add salt and pepper to taste and heat gently 1–2 minutes. Ladle into a bowl and garnish with garlic chives. The finished soup should coat the back of a spoon without being thick.