Creamy Chicken, Bacon & Corn Soup
with Kale & Cheesy Croutons
We couldn’t be prouda of this chowda! This creamy soup has all the veggies worth boasting about, like carrot, kale and tender potatoes. Light cooking cream is swirled in for extra richness, then it's all topped with chicken and cheesy croutons for extra decadence.
Unfortunately, this week’s zucchini was in short supply, so we’ve replaced it with carrot. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
2 clove
garlic
1 tin
sweetcorn
½ bag
kale
2
potato
1
carrot
1 sprig
spring onion
1 packet
diced bacon
(May be present: Soy. )
1 sachet
Nan's special seasoning
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
light cooking cream
(Contains Milk;)
1 packet
chicken breast
Not included in your delivery
olive oil
1.5 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. Drain sweetcorn. Roughly tear kale leaves (see ingredients), then discard stems. Cut potato and carrot into small chunks. Thinly slice spring onion. Cut chicken breast into 2cm chunks. • Place potato and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, heat a large saucepan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned, 5-6 minutes. Transfer to a bowl. • Return saucepan to high heat with a drizzle of olive oil. Cook diced bacon and onion, breaking up bacon with a spoon, until golden, 3-4 minutes. Add sweetcorn, cooking for a further 3-4 minutes.
• Add garlic and Nan's special seasoning and cook until fragrant, 1-2 minutes. • Add the water and the plain flour, stirring to combine. Bring to the boil, then reduce heat to medium and cook until slightly thickened, 5-6 minutes.
• Meanwhile, cut or tear the bake-at-home ciabatta into bite-sized chunks. • Place ciabatta chunks on a second lined oven tray. Drizzle with olive oil, sprinkle with shredded Cheddar cheese and season with salt and pepper. Toss to coat. • Bake until golden, 5-7 minutes.
• When the soup is ready, remove from heat, then stir through chicken, roasted veggies, kale and light cooking cream.
• Divide chicken, bacon and corn soup between bowls. • Top with cheesy croutons and spring onion to serve. Enjoy!