One-Pot Tuscan White Bean Chicken Soup
with Crème Fraîche & Scallions
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
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.
• Stir crème fraîche into soup; season with salt and pepper to taste. • Divide soup between bowls and sprinkle with scallion greens. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
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