Smart Tuscan-Inspired Creamy Double 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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 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
Cooking Steps
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.
If you've opted for double chicken, prepare, cook and plate it in the same way the recipe instructs you to prepare, cook and plate the regular portion of chicken. Work in batches, if necessary.
