Express
Chicken and Rice Soup
with carrots and peas
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Soy
- Calorie-Conscious
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 8½ oz. Cooked Jasmine Rice
- 8 oz. Carrot & Celery Blend
- 4 fl. oz. Cream Sauce Base
- 5 oz. Peas
- 3 oz. Diced Red Onion
- 6 tsp. Chicken Broth Concentrate
- 2 Tbsp. Minced Garlic and Parsley
- 8 Butter Crackers
- ½ oz. Flour
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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Calories450
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Carbohydrates42g
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Net Carbs38g
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Fat15g
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Protein36g
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Sodium1430mg
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 Start the Soup
Pat chicken dry. Halve any larger pieces to match smaller ones, if necessary.
Place a large pot over medium heat. Add 4 tsp. olive oil, chicken, onions, and carrot and celery blend to hot pot. Stir occasionally until chicken starts to brown and vegetables start to soften, 2-3 minutes.Add 1/4 tsp. salt and a pinch of pepper. Stir occasionally until chicken is golden-brown and reaches a minimum internal temperature of 165 degrees, 10-12 minutes. -
2 Add the Broth
Add flour to hot pot and stir until no dry flour remains, 1-2 minutes.
Add 3 cups water, cream base, chicken base, 1/4 tsp. salt, and a pinch of pepper. Stir to combine. Bring to a simmer.Once simmering, stir occasionally until sightly thickened, 3-4 minutes. -
3 Finish the Soup
Add rice to hot pot. Stir to combine.
Add peas and stir occasionally until heated through and tender, 1-2 minutes.Remove from burner. Stir in minced garlic and parsley. -
4 Finish the Dish
Coarsely crush crackers in shipping bag, if desired.
Plate dish as pictured on front of card, topping soup with crushed crackers. Bon appétit!
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