Family Meal Kit
One-Pot Cheesy Chicken Noodle Soup
with carrots, spinach, and leeks
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 8 oz. Cooked Penne Pasta
- 8 oz. Coin Cut Carrots
- 5 oz. Baby Spinach
- 2 Celery Stalks
- 3 oz. Frozen Corn
- 2 oz. Leeks
- 1 oz. Grated Parmesan Cheese
- ¼ oz. AP Flour
- 2 tsp. Garlic Salt
- 1 tsp. Italian Seasoning Blend
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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Calories400
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Carbohydrates36g
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Net Carbs31g
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Fat13g
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Protein37g
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Sodium1700mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 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
Customize It Instructions
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If using Italian sausage, break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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1 Prepare the Ingredients
Trim ends off celery and cut into 1/4" slices. Alternatively, reserve half the raw celery for snacking/serving on the side.
Coarsely chop spinach.Pat chicken dry. -
2 Start the Vegetables
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add celery, carrots, half the garlic salt (reserve remaining for chicken), half the Italian seasoning (reserve remaining for chicken), and a pinch of pepper to hot pot. Stir occasionally until vegetables are tender, 6-8 minutes. -
3 Add Chicken and Finish Vegetables
Add 1 tsp. olive oil, chicken, remaining garlic salt, remaining Italian seasoning, and a pinch of salt and pepper to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add corn, leeks, spinach in batches (don't overflow the pot), and a pinch of salt and pepper. Stir occasionally until spinach is wilted, 2-3 minutes. -
4 Add the Broth
Add flour to hot pot and stir often until no dry flour remains.
Add cream base, cheese, 3 cups water, 1/4 tsp. salt, and a pinch of pepper. Stir to combine and bring to a simmer.Once simmering, stir occasionally until soup is slightly thickened, 5-7 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. -
5 Add Pasta and Finish Dish
Add pasta to hot pot. Stir occasionally until combined and heated through, 3-4 minutes.
Remove from burner.Plate dish as pictured on front of card. Bon appétit!
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