• 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.