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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!


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

450 g

Yellow Potato

160 g

Roma Tomato

6 g


113 g


56 g

Baby Spinach

1 can


2 unit

Chicken Broth Concentrate

1 tbsp

Italian Seasoning


1 tsp

Chili Flakes

Not included in your delivery

2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories760 kcal
Fat28 g
Saturated Fat4.5 g
Carbohydrate78 g
Sugar7 g
Dietary Fiber16 g
Protein50 g
Cholesterol160 mg
Sodium1250 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.
Instructionsarrow up iconarrow up icon
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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.


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.


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).


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.


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.


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.