One-Pot Tuscan White Bean Chicken Soup

Name: One-Pot Tuscan White Bean Chicken Soup with Crème Fraîche & Scallions
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 unit Scallions; 2 1/2 oz Celery; 10 oz Chicken Breast; 1 tbsp Fry Seasoning; 1 tbsp Tuscan Heat Spice; 3 unit Chicken Stock Concentrate; 1 unit Cannellini Beans; 4 tbsp Crème Fraîche; Salt; Black Pepper; 2 tsp Cooking Oil

with Crème Fraîche & Scallions

By Recipe0 System

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.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
2 1/2 oz Celery
10 oz Chicken Breast
1 tbsp Fry Seasoning
1 tbsp Tuscan Heat Spice
3 unit Chicken Stock Concentrate
1 unit Cannellini Beans
4 tbsp Crème Fraîche
Salt
Black Pepper
2 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Thinly slice scallions, separating whites from greens. Halve celery lengthwise; thinly slice crosswise.
2

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.)
3

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.
4

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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