Express
Kroger Health Chicken Tomato Soup with Quinoa and Parmesan
stovetop cooking
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Vegetarian
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Ground Chicken
- 10 oz. Sliced Red Bell Pepper
- 6 oz. Fire Roasted Diced Tomatoes in Juice
- 4 oz. Grape Tomatoes
- 4 oz. Cooked Tri-Color Quinoa
- 4 Tbsp. Tomato Paste
- 2 oz. Baby Spinach
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1 oz. Grated Parmesan
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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Calories510
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Carbohydrates39g
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Net Carbs29g
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Fat15g
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Protein52g
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Sodium490mg
Recipe Steps
You Will Need
- Olive Oil
- 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
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1 Prepare Ingredients and Start Soup
Place peppers, tomatoes, diced tomatoes, tomato paste, a pinch of pepper, and 3/4 cup water in blender.
Blend until smooth. Set aside. -
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 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 Finish the Dish
Plate as pictured on front of card. Bon appétit!
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