Smart Tuscan-Inspired Creamy Chicken Soup
with Garlic Toast
t's hard to improve on perfection, like a bowl of homemade chicken soup, but we certainly can try. Creamy, savoury, with a nod to Tuscan countryside with some sundried tomato pesto and served up with some garlic toasts!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
4 pièce(s)
Poitrines de poulet
113 g
Mirepoix
56 g
Bébés épinards
180 g
Pommes de terre rouges
1 pièce(s)
Concentré de bouillon de poulet
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient Lait)
1 pièce(s)
Fromage à la crème
(Contient Lait)
1 pièce(s)
Petit pain ciabatta
(Contient Gluten)
2 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
½ cs
Beurre non salé*
(Contient Lait)
½ cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. 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.
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 veggies soften slightly, 4-5 min.Add half the garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
Add cream cheese, stock concentrate, pesto and 2 cups (4 cups) water to the pot with veggies, then carefully whisk until cream cheese is well combined.Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook until potatoes are tender and chicken is cooked through, 8-10 min.**
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 ciabatta in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)
Add spinach to the pot. Stir until combined and spinach wilts, 1 min. Season with salt and pepper, to taste.
Divide soup between bowls. Cut ciabatta into two, then serve alongside.
If you've opted for double chicken, prepare, cook and plate it in the same way the recipe instructs you to prepare and cook the regular portion of chicken. Work in batches, if necessary.