avec pains grillés à l’ail
Ingrédients: Poitrines de poulet • Pomme de terre rouge • Mirepoix (oignon, carotte, céleri) • Pain ciabatta (orge, blé) (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) • Pesto de tomates séchées (lait) (tomates séchées au soleil, eau, huile de soya, huile de canola & huile d'olive extra vierge, tomates, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, enzyme microbienne, cellulose en poudre), feuilles de basilic, sel, sucre, herbes, épices, vinaigre, acide citrique, gomme xanthane, sorbate de potassium) • Épinards • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Ail.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Mirepoix
113 g
Jeunes épinards
56 g
Pomme de terre rouge
200 g
Concentré de bouillon de poulet
1 unit(s)
Pesto de tomates séchées au soleil
0.25 cup
Fromage à la crème
2 unit(s)
Pain ciabatta
1 unit(s)
Gousses d'ail
2 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Sel*
0.125 tsp
Huile*
2 tbsp
Butter*
0.5 tbsp
Poivre*
0.125 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Peel, then mince or grate garlic.
- Remove any brown spots from potatoes, then cut 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.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Sear for 1-2 min, stirring often, until golden all over. (NOTE: Chicken will finish cooking in step 3).
- Transfer chicken to a plate.
- To the pot, add 1 tbsp (2 tbsp) oil, mirepoix and potatoes.
- Cook for 4-5 min, stirring occasionally, until potatoes and mirepoix soften slightly.
- Add half the garlic and Cream Sauce Spice Blend. Cook for 1 min, stirring often, until fragrant.
- Season with salt and pepper.
- To the pot with potatoes and mirepoix, add cream cheese, broth concentrate, pesto and 2 cups (4 cups) water. Carefully whisk until cream cheese is well combined.
- Bring to a boil over high. Once boiling, reduce heat to medium.
- Cook for 9-11 min, until potatoes are tender and chicken is cooked through.**
- Meanwhile, roughly chop spinach.
- To a small bowl, add 1/2 tbsp (1 tbsp) butter and remaining garlic. Season with salt and pepper, then stir to combine.
- Halve ciabatta.
- Arrange ciabatta on an unlined baking sheet, cut-side up. Spread garlic butter over ciabatta.
- Broil in the middle of the oven for 1-2 min, until golden. (TIP: Keep an eye on ciabatta so they don't burn.)
- To the pot, add spinach. Stir for 1 min, until combined and spinach wilts.
- Season with salt and pepper.
- Divide creamy chicken soup between bowls.
- Cut ciabatta into two and serve alongside.
770
kcal
Calories
38
g
Fat
11
g
Saturated Fat
56
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
50
g
Protein
160
mg
Cholesterol
1390
mg
Sodium
0.5
g
Trans Fat
1650
mg
Potassium
175
mg
Calcium
4.5
mg
Iron
