15 Minute Meal Kit

Kroger Health Chicken Tomato Soup with Quinoa and Parmesan

stovetop cooking

Prep & Cook Time: 15-20 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • 2 oz. Baby Spinach
  • 4 oz. Cooked Tri-Color Quinoa
  • 4 oz. Grape Tomatoes
  • 10 oz. Sliced Red Bell Pepper
  • 4 Tbsp. Tomato Paste
  • Info
    1 oz. Grated Parmesan
  • 12 oz. Ground Chicken
  • 6 oz. Fire Roasted Diced Tomatoes in Juice

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
    505
  • Carbohydrates
    39g
  • Fat
    15g
  • Protein
    52g
  • Sodium
    494mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Pot
  • 1 Blender/Food Processor/Immersion Blender

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
  1. 1

    Prepare Ingredients and Start Soup

    Place peppers, tomatoes, diced tomatoes, tomato paste, a pinch of pepper, and ¾ cup water in blender. Blend until smooth. Set aside.

  2. 2

    Cook the Chicken

    Heat 3 tsp. olive oil in a medium pot over medium-high heat. Add ground chicken and a pinch of pepper to hot pot. Break up chicken until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes. Keep pan over medium-high heat.

  3. 3

    Finish the Soup

    Add tomato puree to hot pot with chicken. Bring to a simmer and add spinach. Stir occasionally until warmed through and spinach is wilted, 2-5 minutes. Remove from burner and stir in Parmesan and quinoa.

  4. 4

    Finish the Dish

    Plate as pictured on front of card. Bon appétit!

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