Chicken & Potato Mushroom Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken & Potato Mushroom Soup

Chicken & Potato Mushroom Soup

with Peas, Thyme & Ciabatta Croutons

Creamy comfort in a bowl. That’s what our chefs are going for here. Any chilly night of the week this soup of sauteed earthy cremini mushrooms, potatoes, onion, carrots, peas and celery in a thick creamy base, seasoned with rosemary and thyme and topped with crisp ciabatta croutons will warm you inside and out. A classic cold weather vegetarian dinner, lunch, or brunch idea.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time15 minutes


serving amount

16 ounce


1 unit

Yellow Onion

4 ounce

Cremini Mushrooms

6 ounce


2.5 ounce


2 clove


1 teaspoon

Dried Thyme

1 teaspoon

Dried Rosemary

4 ounce


2 unit

Mushroom Stock Concentrate

1 unit

Ciabatta Bread

(Contains Soy, Wheat)

4 ounce

Cream Sauce Base

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

10 ounce

Chopped Chicken Breast

Not included in your delivery

4 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories960 kcal
Fat39 g
Saturated Fat16 g
Carbohydrate101 g
Sugar18 g
Dietary Fiber11 g
Protein46 g
Cholesterol175 mg
Sodium1620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel
Large Pan
Baking Sheet



• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Halve, peel, and finely chop onion. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel, and halve carrots lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Peel and mince or grate garlic.

Cook Veggies

• Heat a large drizzle of oil in a large pot over medium-high heat. Add potatoes, onion, thyme, rosemary, and a big pinch of salt. Cook, breaking up some of the potatoes and stirring occasionally, until lightly browned, 4-6 minutes. • Add a drizzle of oil, mushrooms, carrots, and celery; season with salt. Cook, stirring, until veggies are softened, 5-7 minutes more. • Add garlic to pot; cook, stirring frequently, until fragrant, 1-2 minutes more.

Simmer Soup

• Add peas, stock concentrates, ½ tsp salt (1 tsp for 4 servings), and 2½ cups water (4½ cups for 4) to pot with veggies. Cover and bring to a boil, then reduce to a low simmer. Cook until potatoes are fork-tender, 10-12 minutes.

Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until cooked through, 4-6 minutes. Transfer to a plate.

Toast Croutons

• While the soup is cooking, tear ciabatta into bite-size pieces. • Toss ciabatta pieces on a baking sheet with a drizzle of olive oil, salt, and pepper. Bake on top rack until golden brown, 3-5 minutes.

Finish Soup

• When potatoes are fork-tender, stir cream sauce base and cream cheese into soup. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; taste and season with salt and pepper.

Stir chicken or sausage into finished soup.


• Divide soup between bowls. Top each bowl with a few croutons and serve. TIP: Don’t add all the croutons just yet! Add as you eat to keep them nice and crispy.

Chicken is fully cooked when internal temperature reaches 165°.