Carb Smart Creamy Mushroom, Chicken and Parsnip Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Carb Smart Creamy Mushroom, Chicken and Parsnip Soup

Carb Smart Creamy Mushroom, Chicken and Parsnip Soup

with Garlic Toasties

Bolstered by the sweetness of parsnips as well as the earthiness of mushrooms, this hearty and satisfying dinner is sure to please everyone at your table.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Ingredients: Chicken tenders • Mushrooms • Parsnip • Mirepoix (carrot, onion, celery) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Herb mix (parsley, thyme) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites).

Tags:
Carb Smart
Allergens:
Wheat
Barley
Milk
Soy
Sulphites

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
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Ciabatta Roll

(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)

227 g

Mushrooms

1 unit(s)

Parsnip

113 g

Mirepoix

113 mL

Cream

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

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

2 tbsp

Garlic Spread

(Contains Soy May contain Milk, Soy, Sulphites)

1 tbsp

Vegetable Stock Powder

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

14 g

Parsley and Thyme

310 g

Chicken Breast Tenders

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

sideBannerName

Nutrition Values

Calories800 kcal
Fat44 g
Saturated Fat18 g
Carbohydrate53 g
Sugar10 g
Dietary Fiber8 g
Protein50 g
Cholesterol200 mg
Sodium1780 mg
Trans Fat0.5 g
Potassium1550 mg
Calcium125 mg
Iron5 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
Measuring Cups

Cooking Steps

Prep and roast mushrooms
1
  • Cut mushrooms into 1/4-inch thick slices.
  • Strip 1 tsp (2 tsp) thyme leaves from stems.
  • Add mushrooms, thyme and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper.
  • Roast in the bottom of the oven, stirring halfway, until tender, 10-14 min.
Finish prep
2
  • While mushrooms roast, peel, then quarter parsnip lengthwise. Cut into 1/4-inch quarter-moons.
  • Cut ciabatta into 1/4-inch thick slices. You will have 6 slices (12 slices for 4 ppl).
  • Finely chop parsley.
  • On a clean cutting board, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
Start stew
3
  • Heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then parsnips, mirepoix, chicken and remaining thyme sprigs. Season with salt and pepper. Cook, stirring often until veggies tender-crisp and lightly golden, 3-4 min.
  • Add half the garlic spread, then sprinkle Cream Sauce Spice Blend over top. Stir to coat.
  • Add cream, stock powder and 1 3/4 cups (3 cups) water. Season with salt and pepper. Bring to a simmer over high.
Finish stew and make toasties
4
  • Reduce heat to medium. Cook uncovered, stirring occasionally, until veggies are tender, 7-10 min. 
  • Spread remaining garlic spread over ciabatta slices and arrange on an unlined baking sheet.
  • Toast in the top of the oven until crisp and golden, 3-4 min.
Finish and serve
5
  • Remove and discard thyme stems from soup.
  • Add mushrooms. Season to taste with salt and pepper. Stir to mix.
  • Divide soup and toasties between bowls.
  • Sprinkle parsley over top.
Modularity step (under step 2)
6

If you've opted to add chicken breast tenders, on a clean cutting board, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.

Modularity step (under step 3)
7

When pan is hot, add 1/2 tbsp (1 tbsp) oil then parsnips, mirepoix, chicken and remaining thyme sprigs. Season with salt and pepper. Cook, stirring often until veggies tender-crisp and lightly golden and chicken is cooked through, 3-4 min.** Continue with the recipe as written.