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).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.