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Tuscan Chicken and Chickpea Soup

Tuscan Chicken and Chickpea Soup

with Roasted Potatoes and Spinach

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This hearty Tuscan soup will help to keep you cozy from the cold. Chicken and chickpeas make a satisfying pair!

Allergens:Sulphites/Sulfite

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs

450 g

Yellow Potato

160 g

Roma Tomato

6 g

Garlic

113 g

Mirepoix

56 g

Baby Spinach

1 can

Chickpeas

2 unit

Chicken Broth Concentrate

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories760 kcal
Fat28 g
Saturated Fat4.5 g
Carbohydrate78 g
Sugar7 g
Dietary Fiber16 g
Protein50 g
Cholesterol160 mg
Sodium1250 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat oven to 450F and wash and dry all produce. In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Cut potatoes into 1/2-inch pieces. On a parchment-lined baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of oven, until potatoes are golden-brown, 22-25 min.

2

Cut tomatoes into 1/2-inch pieces. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Season chicken with salt and pepper.

3

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil, then chicken. (TIP: For 4 ppl. cook chicken in two batches, using 1 tbsp oil for each batch.) Sear until chicken is golden brown, 1-2 min per side. Transfer to a plate and set aside. (NOTE: We will finish cooking the chicken in step 5).

4

Heat the same pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then mirepoix. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Add tomatoes, garlic, Italian seasoning and 1/4 tsp chili flakes (dbl for 4ppl). (NOTE: Reference Heat Guide in Start Strong.) Cook, stirring often and scraping browned bits from bottom of pot, until fragrant, 1 min.

5

Stir broth concentrate(s), chickpeas (including their liquid), chicken and 2 cups warm water (dbl for 4 ppl) into pot with veggies. Bring to a boil over high heat. Reduce heat to medium and simmer until chicken is cooked through, 6-8 min.** When chicken is done, use tongs to remove from soup to a large plate. Using two forks, shred chicken into bite-sized pieces.

6

When potatoes are tender, add to the pot with soup. Stir in shredded chicken and spinach, until spinach wilts, 1 min. Divide soup between bowls.