Melt margarine in a pot and gently sauté the onion and garlic until soft.
Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently.
Add the parsley, water, KNORR Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked.
Remove from the heat and stir in the cream.
Using a hand blender blend to preferred thickness – for a chunky soup give it a quick whizz. For a smoother mouth feel blend well.
Tip – don’t spend too much time chopping and dicing the veggies perfectly as you are going to blend the soup at the end!