Chicken & Potato Mushroom Soup

Name: Chicken & Potato Mushroom Soup with Peas, Thyme & Ciabatta Croutons
Yield: 2 servings
Ingredients: 16 oz Potato; 1 Onion; 4 oz Mushroom; 6 oz Carrot; 2 1/2 oz Celery; 2 clove Garlic; 1 tsp Thyme; 1 tsp Rosemary; 4 oz Frozen Peas; 2 Mushroom; 1 Bread; 4 oz Cream Sauce Base; 2 tbsp Cream Cheese; 4 tsp Cooking Oil; 1 tsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper; 10 oz Chicken Breast

with Peas, Thyme & Ciabatta Croutons

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

16 oz Potato
1 Onion
4 oz Mushroom
6 oz Carrot
2 1/2 oz Celery
2 clove Garlic
1 tsp Thyme
1 tsp Rosemary
4 oz Frozen Peas
2 Mushroom
1 Bread
4 oz Cream Sauce Base
2 tbsp Cream Cheese
4 tsp Cooking Oil
1 tsp Olive Oil
1 tbsp Butter
Salt
Black Pepper
10 oz Chicken Breast

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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°.

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