with Garlic Toast
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: 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).
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Tags
Ciabatta Roll
1 unit(s)
Mushrooms
227 g
Kale, chopped
113 g
Mirepoix
113 g
Cream
113 mL
Cream Sauce Spice Blend
10 g
Garlic Spread
2 tbsp
Vegetable Stock Powder
15 g
Parsley and Thyme
14 g
Chicken Breasts
2 unit(s)
Butter
1 tbsp
Salt
0.063 tsp
Pepper
0.063 tsp
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - Cut mushrooms into 1/4-inch thick slices.
- Strip 1 tsp (2 tsp) thyme leaves from stems.
- Pat chicken dry with paper towels. Cut into 1/2-inch pieces. Season with salt and pepper.
- Heat a large pot over medium-high. When hot, add 1 tbsp (2 tbsp) butter. Swirl pan for 30 sec until butter melts.
- Add chicken, mirepoix, mushrooms and thyme. Season with salt and pepper. Cook for 6-8 min, tossing occasionally, until veggies are tender-crisp and chicken is cooked through.**
- Meanwhile, cut ciabatta into 1/4-inch thick slices. You will have 6 slices (12 slices for 4 servings).
- Finely chop kale discarding any large ribs.
- Finely chop parsley.
- To pot of chicken and veggies, add half the garlic spread, then sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add cream, kale, vegetable stock powder and 1 3/4 cups (3 cups) water. Bring to a simmer over high.
- Reduce heat to medium. Cook uncovered, for 3-4 min, stirring occasionally, until veggies are tender.
- While soup cooks, spread remaining garlic spread over ciabatta slices, then arrange on an unlined baking sheet.
- Toast in the top of the oven until crisp and golden, 3-4 min.
- Divide soup and toasties between bowls.
- Sprinkle parsley over top.
If you've opted to add chicken breasts, pat chicken dry with paper towels. Cut into 1/2-inch pieces. Season with salt and pepper.
When the pot is hot, add chicken along with mirepoix, mushrooms and thyme. Season with salt and pepper. Cook for 6-8 min, tossing occasionally, until veggies are tender-crisp and chicken is cooked through.** Follow the rest of the recipe as written.
760
kcal
Calories
43
g
Fat
20
g
Saturated Fat
43
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
51
g
Protein
215
mg
Cholesterol
2130
mg
Sodium
1
g
Trans Fat
1500
mg
Potassium
175
mg
Calcium
5
mg
Iron
with Kale, Apple and Edamame Salad
