Tuscan Chicken and Chickpea Soup
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Tuscan Chicken and Chickpea Soup

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!

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


serving amount

280 g

Chicken Thighs

250 g

Yellow Potato

1 unit(s)


1 tsp

Garlic Salt

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

113 g


56 g

Baby Spinach

1 unit(s)


1 unit(s)

Chicken Broth Concentrate

1 tbsp

Italian Seasoning

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

1 tsp

Chili Flakes

Not included in your delivery

0.13 tsp


0.13 tsp


2.5 tbsp



Nutrition Values

Calories610 kcal
Fat26 g
Saturated Fat4 g
Carbohydrate55 g
Sugar4 g
Dietary Fiber14 g
Protein41 g
Cholesterol130 mg
Sodium1260 mg
Trans Fat0 g
Potassium2150 mg
Calcium175 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Pot
Measuring Cups


Prep and roast potatoes

Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of oven, until potatoes are golden-brown, 22-25 min.


Cut tomatoes into 1/4-inch pieces. Pat chicken dry with paper towels. Season chicken with remaining garlic salt and pepper.

Cook chicken

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).


Add mirepoix to the pot with chicken. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Add tomatoes, Italian seasoning and 1/4 tsp chili flakes (dbl for 4ppl). (NOTE: Reference Heat Guide.) Cook, stirring often and scraping browned bits from bottom of pot, until fragrant, 1 min.

Start soup

Stir broth concentrate, chickpeas, including their liquid and 1 1/2 cups warm water (dbl for 4 ppl) 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.

Finish and serve

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 more chili flakes over top, if desired.