15 Minute Meal Kit

Cheesy Chicken Broccoli Chowder

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

There may be green shoots, but it ain't spring yet. In fact, it's still chowder season, and we have our soup spoon prepared for this wonder. All the great flavors of broccoli cheddar soup, with meaty good chicken added. Keep souping it up until the birds start chirping.

In Your Box (serves 2)

  • 10 oz. Diced Boneless Skinless Chicken Breasts
  • 8 oz. Cooked Diced Red Potatoes
  • 6 oz. Broccoli Florets
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Light Cream Cheese
  • Info
    1 oz. Crème Fraîche
  • 2 Green Onions
  • Info
    ½ oz. Flour
  • 2 tsp. Chicken Broth Concentrate

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.

  • Nutrition (per serving)

  • Calories
    590
  • Carbohydrates
    38g
  • Fat
    28g
  • Protein
    45g
  • Sodium
    1660mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium 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

Customize It Instructions

  • If using 20 oz. diced chicken, follow same instructions as 10 oz. diced chicken, working in batches if necessary.

  • If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken.

  • If using steak strips, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as chicken in Steps 2 and 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Cut broccoli into bite-sized pieces.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Pat chicken dry.

  2. 2

    Start the Chowder

    Place a medium pot over medium-high heat and add 1 Tbsp. olive oil.

    Add chicken, broccoli, potatoes, and white portions of green onions to hot pot.

    Cover, and stir occasionally until broccoli is bright green, 3-5 minutes.

    Uncover and stir in flour until no dry flour remains in pot.

  3. 3

    Finish the Chowder

    Stir chicken base, cream cheese, 11/2 cups water, 1/4 tsp. salt, and a pinch of pepper into hot pot. Bring to a simmer.

    Once simmering, cover, and stir occasionally until chowder has thickened and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.

    Remove from burner. Stir in shredded cheese until fully combined.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping chowder with créme fraîche and green portions of green onions. Bon appétit!

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