Family Meal Kit
Bandit and Chilli’s Chicken Soup
with carrots and potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Bring some fun to dinner with Bandit and Chilli’s Chicken Soup. This hearty soup with carrots and potatoes cooks in one pot, so the whole family can enjoy a yummy meal and get right back to playtime after.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Carrot
- 12 oz. Red Potatoes
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1 Garlic Butter Baguette
- 1 Lemon
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1 oz. Shredded Parmesan Cheese
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1 oz. Flour
- 4 tsp. Chicken Broth Concentrate
- ¼ oz. Parsley
- 1 tsp. Lemon N Herb Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4P65g13Y
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Calories500
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Carbohydrates52g
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Net Carbs47g
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Fat16g
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Protein39g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel and cut carrot into 1/2" dice.
Cut potatoes into 1" pieces.Halve lemon lengthwise and juice.Stem and mince parsley.Pat chicken dry. -
2 Cook the Chicken
Place a large pot over medium-high heat and add 2 tsp. olive oil. Add chicken and half the lemon N herb seasoning (reserve remaining for vegetables) to hot pot. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner. Transfer chicken to a clean cutting board. Let cool, 5 minutes.Reserve pot; no need to wipe clean.Once cool enough to handle, coarsely chop. Set aside. -
3 Start the Soup
Return pot used to cook chicken to medium-high heat. Add 2 tsp. olive oil, carrots, and potatoes to hot pot. Stir often until slightly softened, 3-5 minutes.
Add remaining lemon N herb seasoning and flour. Stir occasionally until combined and no dry flour remains, 30-60 seconds.Add chicken base and 3 cups water. Cover and bring to a simmer.Once simmering, stir occasionally until potatoes have softened and broth is slightly thickened, 15-20 minutes.While soup cooks, continue recipe. -
4 Bake the Garlic Bread
Wrap garlic bread loosely in foil.
Place bread directly on oven rack and bake in hot oven until warmed through and lightly toasted, 13-16 minutes.While bread bakes, continue recipe. -
5 Finish Soup and Finish Dish
Transfer chicken to hot pot. Add parsley, 1 Tbsp. lemon juice, and a pinch of salt and pepper. Stir until combined and heated through, 30-60 seconds.
Remove from burner.Plate dish as pictured on front of card, garnishing soup with cheese and serving garlic bread on the side for dipping. Bon appétit!
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