Smart Tuscan-Inspired Creamy Chicken Soup
with Garlic Toast
It's hard to improve on perfection, like a bowl of homemade chicken soup, but we certainly can try. Creamy and savoury, this dish nods to the Tuscan countryside with some sun-dried tomato pesto and is served up with some garlic toast!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
113 g
Mirepoix
56 g
Baby Spinach
180 g
Red Potato
1 unit
Chicken Broth Concentrate
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
1 unit
Cream Cheese
(Contains Milk)
1 unit
Ciabatta Roll
(Contains Gluten)
2 unit
Garlic, cloves
Not included in your delivery
½ tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then mince or grate garlic. Cut potatoes into 1/4-inch half moons. Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear, stirring often, until golden all over, 1-2 min. (NOTE: Chicken will finish cooking in step 3!)Transfer chicken to a plate. Add mirepoix and potatoes to the same pot. Cook, stirring occasionally, until potatoes and veggies soften slightly, 4-5 min.Add half the garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
Add cream cheese, stock concentrate, pesto and 2 cups (4 cups) water to the pot with veggies, then carefully whisk until cream cheese is well combined.Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook until potatoes are tender and chicken is cooked through, 8-10 min.**
Meanwhile, roughly chop spinach.Add 1/2 tbsp (1 tbsp) butter and remaining garlic to a small bowl. Season with salt and pepper, then stir to combine. Halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Spread garlic butter over ciabatta. Broil ciabatta in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)
Add spinach to the pot. Stir until combined and spinach wilts, 1 min. Season with salt and pepper, to taste.
Divide soup between bowls. Cut ciabatta into two, then serve alongside.
