Express
Blender Optional
Chef Rachel's Radiant Chicken & Pea Soup
with spinach and bacon
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 3 oz. Frozen Peas
- 2 oz. Baby Spinach
- 1 oz. Leeks
- 1 oz. Creme Fraiche
- ½ oz. Bacon Bits
- 2 tsp. Chicken Broth Concentrate
- 0.28 oz. Lemon Juice
- 1 tsp. Garlic Pepper
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)
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Calories420
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Carbohydrates15g
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Net Carbs11g
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Fat23g
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Protein36g
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Sodium1500mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Blender/Immersion Blender
- 1 Microwave-Safe Plate
- 1 Microwave
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
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season all over with garlic pepper and a pinch of salt.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, continue recipe. -
2 Start the Soup
Place a medium pot over medium heat and add 1 tsp. olive oil.
Add leeks to hot pot. Stir occasionally until slightly softened, 2-3 minutes.Add peas and spinach in batches (do not overflow pot). Stir often until peas are heated through and spinach is wilted, 1-2 minutes. -
3 Finish the Soup
Add cream base, 1 cup water, chicken base, and a pinch of salt to hot pot. Stir to combine and bring to a simmer.
Once simmering, remove from burner. Short on time? Skip blending and serve soup chunky, as is.For a smooth soup, let soup cool slightly, 5-10 minutes.Add vegetable mixture to a heat-proof blender or use an immersion blender to puree until smooth.Return vegetable mixture to pot over medium heat and bring to a simmer.Once simmering, stir in chicken and lemon juice until combined, 1-2 minutes.Remove from burner.While soup simmers, continue recipe. -
4 Crisp Bacon and Finish Dish
Line a microwave-safe plate with a paper towel. Spread bacon evenly on towel-lined plate.
Microwave until crisp, 1-2 minutes.Carefully remove from microwave.Plate dish as pictured on front of card, topping soup with creme fraiche. Garnish with bacon. Bon appétit!
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