Family Meal

One-Pot Lemon and Herb Chicken Soup

with carrots and potatoes

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

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
  • 16 oz. Carrot
  • 12 oz. Red Potatoes
  • Info
    1 Garlic Butter Baguette
  • 1 Lemon
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Flour
  • 4 tsp. Chicken Broth Concentrate
  • ¼ oz. Parsley
  • 2 tsp. Lemon & Herb Seasoning

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Prepare the Ingredients

    Peel and cut carrot into 1/2" dice.

    Cut potatoes into 1" pieces.

    Halve lemon lengthwise and juice.

    Stem and mince parsley.

    Pat chicken dry.

  2. 2

    Cook the Chicken

    Place a large pot over medium-high heat and add 2 tsp. olive oil. Add chicken and half the lemon & herb seasoning (reserve remaining for vegetables) to hot pot. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

    Transfer chicken to a clean cutting board. Let cool, 5 minutes.

    Once cool enough to handle, coarsely chop. Set aside.

    Return pot to medium-high heat.

  3. 3

    Cook the Carrots and Potatoes

    Add 2 tsp. olive oil, carrots, and potatoes to hot pot. Stir often until slightly softened, 3-5 minutes.

    Add remaining lemon & herb seasoning and flour. Stir until combined and no dry flour remains.

    Add chicken base and 3 cups water. Cover and bring to a simmer.

    Once simmering, stir occasionally until potatoes have softened and broth is slightly thickened, 15-20 minutes.

    While soup cooks, continue recipe.

  4. 4

    Bake the Garlic Bread

    Wrap garlic bread loosely in foil.

    Place bread directly on oven rack and bake in hot oven until warmed through and lightly toasted, 13-16 minutes.

  5. 5

    Finish Soup and Finish Dish

    Transfer chicken to hot pot. Add parsley, 1 Tbsp. lemon juice, and a pinch of salt and pepper. Stir to combine.

    Remove from burner.

    Plate dish as pictured on front of card, garnishing soup with cheese and serving garlic bread on the side for dipping. Bon appétit!

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