Creamy Mushroom and Chicken Tender Soup

Name: Creamy Mushroom and Chicken Tender Soup with Cheesy Herb and Garlic Toasts
Total time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: 227 g Mushrooms; 2 unit(s) Ciabatta Roll; 56 g Leek, sliced; 14 g Parsley and Thyme; 3 unit(s) Garlic, cloves; ½ cup White Cheddar Cheese, shredded; 56 mL Cream; 2 tbsp All-Purpose Flour; 1 g Truffle Sea Salt; 2 unit(s) Vegetable Broth Concentrate; 113 g Onion, sliced; 310 g Chicken Breast Tenders; 0.13 tsp Pepper*; 0.13 tsp Salt*; 4 tbsp Butter*; ½ tbsp Oil*

with Cheesy Herb and Garlic Toasts

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Lap up luxury with this creamy, truffle-scented soup! Savoury mushrooms soak up all the richness and deep flavours of chicken, cream, leeks and fragrant truffle salt. Not sold yet? There's also cheesy garlic and herb ciabatta toast to dip and dunk!

Ingredients: Chicken tenders • Mushrooms • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Yellow onion • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Leek • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • All-purpose flour (wheat) • Herb mix (parsley, thyme) • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors).

Tags:

Quick

Allergens:

Wheat

•Barley

•Milk

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.

Preparation Time25 minutes

Cooking Time7 minutes

DifficultyMedium

Ingredients

serving amount

227 g

Mushrooms

2 unit(s)

Ciabatta Roll

(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)

56 g

Leek, sliced

14 g

Parsley and Thyme

3 unit(s)

Garlic, cloves

½ cup

White Cheddar Cheese, shredded

(Contains: Milk)

56 mL

Cream

(Contains: Milk)

2 tbsp

All-Purpose Flour

(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

1 g

Truffle Sea Salt

(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

2 unit(s)

Vegetable Broth Concentrate

(May contain traces of: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)

113 g

Onion, sliced

310 g

Chicken Breast Tenders

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

4 tbsp

Butter*

(Contains: Milk)

½ tbsp

Oil*

Nutrition Values

Calories1000 kcal

Fat54 g

Saturated Fat30 g

Carbohydrate69 g

Sugar9 g

Dietary Fiber6 g

Protein60 g

Cholesterol255 mg

Sodium1510 mg

Trans Fat2 g

Potassium1250 mg

Calcium350 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Measuring Spoons

•Large Non-Stick Pan

•Measuring Cups

•Baking Sheet

•Aluminum Foil

•Small Pan

Cooking Steps

PDF

Before starting, preheat the broiler to high.
Wash and dry all produce.
Heat a large pot over medium-high.
While the pot heats, thinly slice mushrooms
When the pot is hot, add 1 tbsp (2 tbsp) butter, then mushrooms, onions and leeks. Cook for 5-6 min, stirring occasionally, until softened.

Meanwhile, roughly chop parsley.
Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
Peel, then mince or grate garlic.
Pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**

Reduce heat for the pot to medium.
Add 1 tbsp (2 tbsp) butter, then flour, half the thyme and half the garlic to the pot with mushrooms and leeks.
Season with salt and pepper.
Cook, stirring often for 30 sec, until mixture is fragrant and veggies are coated.

To the pot, add cream, broth concentrates and 2 cups (3 cups) water. Bring to a boil over high.
Once boiling, reduce to a simmer over medium-low. Simmer for 6-8 min, stirring occasionally, until soup thickens slightly.

Meanwhile, halve ciabatta. On a foil-lined baking sheet, arrange ciabatta, cut-side up.
In a small pan (or microwaveable bowl), melt 2 tbsp (4 tbsp) butter.
Add remaining garlic, remaining thyme and half the parsley to the melted butter. Season with pepper, then stir to combine.
Drizzle garlic and herb butter over ciabatta. Sprinkle cheese over top.
Broil in the middle of the oven for 2-4 min, until cheese melts and begins to brown. (TIP: Keep an eye on them so they don't burn!)

Stir truffle salt and remaining parsley into soup. Season with pepper, if you like.
Thinly slice chicken.
Divide soup between bowls. Top with chicken.
Serve cheesy herb and garlic toasts alongside for dipping.

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**