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! Ingredients: Chicken thighs • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Yellow potato • Mirepoix (carrot, onion, celery) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract) • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
Allergens
Utensils
Tags
Chicken Thighs
280 g
Yellow Potato
250 g
Garlic Salt
4 g
Mirepoix
113 g
Baby Spinach
56 g
Chickpeas
1 unit(s)
Chili Flakes
2 g
Sun-Dried Tomato Pesto
0.25 cup
Mediterranean Spice Blend
8 g
Cream
56 mL
Salt
0.06 tsp
Pepper
0.125 tsp
Oil
2 tbsp
- Before starting, preheat oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
- Roast in the middle of the oven for 20-22 min, until golden.
- Meanwhile, roughly chop spinach.
- Pat chicken dry with paper towels.
- In a medium bowl, add chicken, then season with remaining garlic salt and pepper. Toss to coat.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp oil, then chicken. (TIP: For 4 servings, cook chicken in two batches, using 1 tbsp oil for each batch.) Sear for 1-2 min per side, until chicken is golden.
- To the pot with chicken, add mirepoix. Cook for 3-4 min, stirring occasionally, until veggies soften slightly.
- Add Mediterranean Spice Blend. Cook for 30 sec, stirring often and scraping browned bits from the bottom of pot, until fragrant.
- To the pot, stir in sun-dried tomato pesto, chickpeas (including their liquid), cream and 1 1/2 cups (2 1/2 cups) warm water.
- Bring to a boil over high.
- Reduce heat to medium and simmer for 6-8 min, until chicken is cooked through.**
- When chicken is done, use tongs to remove it from the soup to a 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 for 1 min, until spinach wilts. Season with salt and pepper.
- Divide soup between bowls.
- Sprinkle some chili flakes over top, if you like.
780
kcal
Calories
42
g
Fat
11
g
Saturated Fat
61
g
Carbohydrate
7
g
Sugar
14
g
Dietary Fiber
43
g
Protein
170
mg
Cholesterol
1570
mg
Sodium
0.3
g
Trans Fat
1800
mg
Potassium
125
mg
Calcium
6
mg
Iron
with Garlic Flatbreads and Tomato-Cucumber Salad
