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.
Ingredients
340 g
Chicken Leg (Boneless)
300 g
Yellow Potato
2 unit(s)
Tomato
6 unit(s)
Garlic, cloves
113 g
Mirepoix
56 g
Baby Spinach
1 unit(s)
Chickpeas
2 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
¼ tsp
Salt and Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.