Express
Spring Chicken and Pea Soup
blender recommended
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 3 oz. Frozen Peas
- 2 oz. Baby Spinach
- 1 oz. Leeks
- 1 oz. Creme Fraiche
- ½ oz. Bacon Bits
- 2 tsp. Chicken Broth Concentrate
- 0.28 oz. Lemon Juice
- 1 tsp. Garlic Pepper
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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Calories420
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Carbohydrates15g
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Net Carbs11g
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Fat23g
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Protein36g
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Sodium1500mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Blender/Immersion Blender
- 1 Microwave-Safe Plate
- 1 Microwave
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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season all over with garlic pepper and a pinch of salt.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, continue recipe. -
2 Start the Soup
Place a medium pot over medium heat and add 1 tsp. olive oil.
Add leeks to hot pot. Stir occasionally until slightly softened, 2-3 minutes.Add peas and spinach in batches (do not overflow pot). Stir often until peas are heated through and spinach is wilted, 1-2 minutes. -
3 Finish the Soup
Add cream base, 1 cup water, chicken base, and a pinch of salt to hot pot. Stir to combine and bring to a simmer.
Once simmering, remove from burner. For a smooth soup, let soup cool slightly, 5-10 minutes.Add vegetable mixture to a heat-proof blender or use an immersion blender to puree until smooth. Alternatively, skip blending and serve soup chunky, as is.Return vegetable mixture to pot over medium heat and bring to a simmer.Once simmering, stir in chicken and lemon juice until combined, 1-2 minutes.Remove from burner.While soup simmers, continue recipe. -
4 Crisp Bacon and Finish Dish
Line a microwave-safe plate with a paper towel. Spread bacon evenly on towel-lined plate.
Microwave until crisp, 1-2 minutes.Carefully remove from microwave.Plate dish as pictured on front of card, topping soup with creme fraiche. Garnish with bacon. Bon appétit!
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