One-Pot Tuscan White Bean Chicken Soup

Name: One-Pot Tuscan White Bean Chicken Soup with Crème Fraîche & Scallions
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit Scallions; 2.5 ounce Celery Sticks; 10 ounce Chicken Breast Strips; 1 tablespoon Fry Seasoning; 1 tablespoon Tuscan Heat Spice; 3 unit Chicken Stock Concentrate; 1 unit Cannellini Beans; 4 tablespoon Crème Fraîche; Salt; Pepper; 2 teaspoon Cooking Oil

with Crème Fraîche & Scallions

Recipe Development TeamPublished on March 07, 2023

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This hearty, flavorful bear hug of a soup tastes like it simmered for hours, but takes just 15 minutes to cook! First you’ll sauté aromatic scallion and celery with our peppery Tuscan spice blend, then add chicken to the pot and sear until golden. Hearty, creamy cannellini beans take no time at all to cook in the resulting savory broth that’s enriched with a generous dollop of crème fraîche. Grab your favorite bowl (you know the one) and finish the soup with a sprinkle of zippy scallion greens for pops of color and crunch.

Tags:

New

•Protein Smart

•Calorie Smart

•Carb Smart

•Easy Cleanup

•Easy Prep

•Quick

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

2.5 ounce

Celery Sticks

10 ounce

Chicken Breast Strips

1 tablespoon

Fry Seasoning

1 tablespoon

Tuscan Heat Spice

3 unit

Chicken Stock Concentrate

1 unit

Cannellini Beans

4 tablespoon

Crème Fraîche

(Contains: Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories550 kcal

Fat20 g

Saturated Fat6 g

Carbohydrate47 g

Sugar5 g

Dietary Fiber10 g

Protein44 g

Cholesterol130 mg

Sodium1260 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.

Utensils

•Paper Towel

•Large Pot

Instructions

• Wash and dry produce. • Thinly slice scallions, separating whites from greens. Halve celery lengthwise; thinly slice crosswise.

• Pat chicken* dry with paper towels and season all over with half the Fry Seasoning (all for 4 servings), salt, and pepper. Set aside. • Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites, celery, half the Tuscan Heat Spice (all for 4), and a large pinch of salt and pepper. Cook, stirring occasionally, until celery is slightly softened, 2-3 minutes. • Add another drizzle of oil to pot; add seasoned chicken in a single layer. Cook, undisturbed, until lightly browned on one side, 2-3 minutes. (The chicken will finish cooking in the next step.)

• To same pot, stir in 1 cup water (2 cups for 4 servings), beans and their liquid, and stock concentrates. Bring to a boil, then cover and cook until veggies are tender, chicken is cooked through, and soup is thickened, 3-5 minutes. Remove from heat.