Tuscan-Inspired Creamy Chicken Soup
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Tuscan-Inspired Creamy Chicken Soup

Tuscan-Inspired Creamy Chicken Soup

with Garlic Toast

It's hard to improve on perfection, like a bowl of homemade chicken soup, but we certainly can try. Creamy and savoury, this dish nods to the Tuscan countryside with some sun-dried tomato pesto and is served up with some garlic toast!

Tags:
Chef's Choice
Allergens:
Milk
Barley
Wheat

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

Preparation Time30 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

113 g

Mirepoix

56 g

Baby Spinach

200 g

Red Potato

1 unit(s)

Chicken Broth Concentrate

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

2 unit(s)

Cream Cheese

(Contains Milk)

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

2 unit(s)

Garlic, cloves

Not included in your delivery

0.13 tsp

Salt*

½ tbsp

Oil*

½ tbsp

Unsalted Butter*

0.13 tsp

Pepper*

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Nutrition Values

Calories620 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate49 g
Sugar7 g
Dietary Fiber5 g
Protein47 g
Cholesterol145 mg
Sodium990 mg
Trans Fat0.4 g
Potassium1500 mg
Calcium150 mg
Iron7 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

Large Pot
Measuring Spoons
Whisk
Measuring Cups
Baking Sheet
Small Bowl

Instructions

Prep
1
  • Peel, then mince or grate garlic.
  • Cut potatoes into 1/4-inch half-moons.
  • Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
Sear chicken and veggies
2
  • Heat a large pot over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
  • Sear, stirring often, until golden all over, 1-2 min. (NOTE: Chicken will finish cooking in step 3!)
  • Transfer chicken to a plate.
  • Add mirepoix and potatoes to the same pot.
  • Cook, stirring occasionally, until potatoes and mirepoix soften slightly, 4-5 min.
  • Add half the garlic. Cook, stirring often, until fragrant, 1 min.
  • Season with salt and pepper.
Cook potatoes and chicken
3
  • Add cream cheese, broth concentrate, pesto and 2 cups (4 cups) water to the same pot. Carefully whisk until cream cheese is well combined.
  • Bring to a boil over high. Once boiling, reduce heat to medium. 
  • Cook until potatoes are tender and chicken is cooked through, 8-10 min.**
Make garlic toast
4
  • Meanwhile, roughly chop spinach.
  • Add 1/2 tbsp (1 tbsp) butter and remaining garlic to a small bowl. Season with salt and pepper, then stir to combine.
  • Halve ciabatta.
  • Arrange on an unlined baking sheet, cut-side up. Spread garlic butter over ciabatta.
  • Broil in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)
Finish soup
5
  • Add spinach to the pot. Stir until combined and spinach wilts, 1 min.
  • Season with salt and pepper, to taste.
Finish and serve
6
  • Divide creamy chicken soup between bowls.
  • Cut ciabatta into two, then serve alongside.