Tuscan Chicken and Chickpea Soup
with Roasted Potatoes and Spinach
This hearty Tuscan soup will help to keep you cozy from the cold. Chicken and chickpeas make a satisfying pair!
Allergens:
Milk
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time
DifficultyMedium
Ingredients
serving amount
280 g
Chicken Thighs
250 g
Yellow Potato
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
113 g
Mirepoix
56 g
Baby Spinach
1 unit(s)
Chickpeas
½ tsp
Chili Flakes
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
1 tbsp
Mediterranean Spice Blend
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
56 mL
Cream
(Contains Milk)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Calories830 kcal
Fat45 g
Saturated Fat12 g
Carbohydrate63 g
Sugar6 g
Dietary Fiber15 g
Protein44 g
Cholesterol170 mg
Sodium1690 mg
Trans Fat0.4 g
Potassium2050 mg
Calcium175 mg
Iron9 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
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Pot
•Tongs
•Measuring Cups
Instructions
1
- Peel, then cut potatoes into 1/2-inch pieces.
- Add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.
- Roast in the middle of oven, until potatoes are golden-brown, 20-22 min.
2
- Roughly chop spinach.
- Pat chicken dry with paper towels. Season chicken with remaining garlic 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.
4
- Add mirepoix to the pot with chicken. Cook, stirring occasionally, until veggies soften slightly, 3-4 min.
- Add Mediterranean Spice Blend. Cook, stirring often and scraping browned bits from bottom of pot, until fragrant, 30 sec.
5
- Stir sun-dried tomato pesto, chickpeas, including their liquid and 1 1/2 cups (3 cups) warm water into the pot with chicken and 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 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. Season with salt and pepper, to taste.
- Divide soup between bowls. Sprinkle chili flakes over top, if desired.