Tuscan Chicken 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!
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
340 g
Cuisses de poulet désossées
300 g
Pomme de terre à chair jaune
2 pièce(s)
Tomate
6 pièce(s)
Gousses d'ail
113 g
Mirepoix
56 g
Bébés épinards
1 pièce(s)
Pois chiches
2 pièce(s)
Concentré de bouillon de poulet
1 cs
Assaisonnement italien
(Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix, Blé)
1 cc
Flocons de piment
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
2.5 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Cut potatoes into 1/2-inch pieces. On a parchment-lined baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of oven, until potatoes are golden-brown, 22-25 min.
Cut tomatoes into 1/2-inch pieces. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Season chicken with salt and pepper.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil, then chicken. (TIP: For 4 ppl. cook chicken in two batches, using 1 tbsp oil for each batch.) Sear until chicken is golden brown, 1-2 min per side. Transfer to a plate and set aside. (NOTE: We will finish cooking the chicken in step 5).
Heat the same pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then mirepoix. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Add tomatoes, garlic, Italian seasoning and 1/4 tsp chili flakes (dbl for 4ppl). (NOTE: Reference Heat Guide in Start Strong.) Cook, stirring often and scraping browned bits from bottom of pot, until fragrant, 1 min.
Stir broth concentrate(s), chickpeas (including their liquid), chicken and 2 cups warm water (dbl for 4 ppl) into pot with veggies. Bring to a boil over high heat. Reduce heat to medium and simmer until chicken is cooked through, 6-8 min.** When chicken is done, use tongs to remove from soup to a large plate. Using two forks, shred chicken into bite-sized pieces.
When potatoes are tender, add to the pot with soup. Stir in shredded chicken and spinach, until spinach wilts, 1 min. Divide soup between bowls.