Tray bake all the vegetables, chickpeas, garlic and cream cheese in a preheated oven at 180°C for 35 minutes
Whilst the vegetables are cooking, boil the chicken breast in the stock water for 12 to 15 minutes, then shred or chop
Remove the vegetables and cream cheese from the oven and add to a blender with the chicken stock. Blend until smooth
Stir the cooked chicken pieces into the soup and serve
