Carb Smart Loaded Bacon, Chicken and Pepper Soup
with DIY Croutons
Carb smart soup can still have you saying, "mmm, good soup!" Bacon, chicken and peppers are best friends in this creamy, satisfying soup with red pepper pesto and DIY ciabatta croutons.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
1 unit(s)
Sweet Bell Pepper
113 g
Corn Kernels
1 unit(s)
Green Onion
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
1 unit(s)
Cream Cheese
(Contains Milk)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit(s)
Garlic, cloves
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Arrange bacon in an even layer on a parchment-lined baking sheet.
- Bake in the middle of the oven until crispy and cooked through, 12-14 min.**
- Using tongs, transfer bacon to a paper towel-lined plate.
- Meanwhile, cut ciabatta into 1-inch pieces.
- Toss ciabatta with 1 tbsp (2 tbsp) oil on an unlined baking sheet. Season salt and pepper.
- Toast in the bottom of the oven until croutons are golden and crisp, 8-10 min.
- While the croutons bake, core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onions, keeping white and green parts separate.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels, then cut into 1/2-inch pieces on a separate cutting board. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**
- Set aside.
- Heat a large pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then stir until butter melts.
- Add garlic, peppers, corn and green onion whites. Cook, stirring occasionally, until peppers start to soften and corn begins to brown slightly, 3 min. Season with salt and pepper.
- Sprinkle flour over veggies. Cook, stirring often, until veggies are coated, 1 min.
- Add cream cheese, stock powder and 1 1/2 cups (3 cups) water. Carefully whisk until cream cheese is well combined. Add chicken and bring up to a simmer. Once simmering, stir occasionally, until soup thickens slightly, 2-3 min.
- Remove from heat, then stir in red pepper pesto. Season with pepper, to taste.
- Crumble or cut bacon into bite-sized pieces. (TIP: Use kitchen shears to cut bacon with ease!)
- Divide soup between bowls. Top with bacon and croutons.
- Sprinkle with cheese and green onion greens.
If you've opted to add chicken breasts, pat dry with paper towels, then cut into 1/2-inch pieces on a separate cutting board. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.** Set aside.
After whisking cream cheese into the soup, add chicken and bring mixture up to a simmer. Follow the rest of the recipe as written.