Tuscan Chicken Breast and Chickpea Soup
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Tuscan Chicken Breast and Chickpea Soup

Tuscan Chicken Breast 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!

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Chicken breast • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Yellow potato • Mirepoix (carrot, onion, celery) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract) • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.

Tags:
Family Friendly
Spicy
Allergens:
Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

250 g

Yellow Potato

4 g

Garlic Salt

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

113 g

Mirepoix

56 g

Baby Spinach

1 unit(s)

Chickpeas

(May contain Gluten, Wheat)

2 g

Chili Flakes

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

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Tree nuts, Soy, Sulphites)

8 g

Mediterranean Spice Blend

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

56 mL

Cream

(Contains Milk)

Not included in your delivery

0.06 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Oil*

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Nutrition Values

Calories810 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate61 g
Sugar7 g
Dietary Fiber14 g
Protein54 g
Cholesterol160 mg
Sodium1510 mg
Trans Fat0.3 g
Potassium2000 mg
Calcium125 mg
Iron5.5 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.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Medium Bowl
Large Pot
Tongs
Measuring Cups

Cooking Steps

Prep and roast potatoes
1
  • Before starting, preheat oven to 450°F. 
  • Wash and dry all produce. 
  • Remove any brown spots from potatoes, then peel and cut into 1/2-inch pieces.
  • To a parchment-lined baking sheet, add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat. 
  • Roast in the middle of the oven for 20-22 min, until golden. 
Prep
2
  • Meanwhile, roughly chop spinach.
  • Pat chicken dry with paper towels.
  • In a medium bowl, add chicken, then season with remaining garlic salt and pepper. Toss to coat. 
Sear chicken
3
  • Heat a large pot over medium-high.
  • When hot, add 1 tbsp oil, then chicken. (TIP: For 4 servings, cook chicken in two batches, using 1 tbsp oil for each batch.) Sear for 1-2 min per side, until chicken is golden. 
Cook veggies
4
  • To the pot with chicken, add mirepoix. Cook for 3-4 min, stirring occasionally, until veggies soften slightly. 
  • Add Mediterranean Spice Blend. Cook for 30 sec, stirring often and scraping browned bits from the bottom of pot, until fragrant.
Start soup
5
  • To the pot, stir in sun-dried tomato pesto, chickpeas (including their liquid), cream and 1 1/2 cups (2 1/2 cups) warm water.
  • Bring to a boil over high.
  • Reduce heat to medium and simmer for 8-10 min, until chicken is cooked through.**
  • When chicken is done, use tongs to remove it from the soup to a plate. 
  • Using two forks, shred chicken into bite-sized pieces.
Finish and serve
6
  • When potatoes are tender, add to the pot with soup.
  • Stir in shredded chicken and spinach for 1 min, until spinach wilts. Season with salt and pepper.
  • Divide soup between bowls.
  • Sprinkle some chili flakes over top, if you like.
7

If you've opted to get chicken breasts, season and sear in the same way the recipe instructs you to season and sear chicken thighs. Increase simmering time to 8-10 min.**