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
A note about serious food allergies
Get yourself a bowl and a spoon, pronto; we've branched out into the cheesy broccoli soup game and we are most delighted with these results. This meal has the cheese and the broccoli you expect, but with some added perks: succulent chicken pieces and crunchy bread augment the deliciousness, bringing bulk and texture. And this baby is calorie and carb-conscious? You might not even make it to the bowl and spoon. Never mind, we won't tell if you eat this stunner straight from the pot.
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.
You Will Need
Before You Cook
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
Prepare the Ingredients
Chop broccoli into small bite-sized pieces.
Halve and peel shallot. Cut halves into ¼" dice.
Lightly crush croutons.
Pat chicken breasts dry and, on a separate cutting board, cut into ¾" dice. Season with a pinch of salt and pepper.
Sear the Chicken
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add diced chicken to hot pot and stir occasionally until browned on two sides, 4-6 minutes.
Transfer chicken to a plate. Chicken will finish cooking in a later step.
Reserve pot; no need to wipe clean.
Cook the Broccoli
Return pot used to sear chicken to medium-high heat and add 1 tsp. olive oil.
Add shallot to hot pot and stir occasionally until softened, 3-5 minutes.
Add broccoli and ¼ cup water and cover. Cook until broccoli is bright green, 3-5 minutes.
Finish the Chowder
Add cream, chicken and any accumulated juices, ranch seasoning, ½ cup water, and a pinch of pepper to pot.
Stir occasionally until slightly thickened and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. For a thinner texture, stir in additional water 1 Tbsp. at a time.
Stir in cheese and a pinch of pepper.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with crushed croutons. Bon appétit!
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