Creamy Chicken, Potato & Corn Soup
with Cheesy Croutons & Chives
This creamy soup has all the veggies worth boasting about, like carrot, sweetcorn, silverbeet and tender potatoes. Light cooking cream is swirled in for extra richness, then it's all topped with cheesy croutons for extra decadence.
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
2
potato
1
carrot
1
brown onion
2 clove
garlic
1 bag
silverbeet
1 tin
sweetcorn
1 sachet
garlic & herb seasoning
1 pot(s)
vegetable stock pot
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
Plant-Based Cooking Cream
(Contains Soy;)
1 bag
chives
1 packet
chicken breast
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
1.5 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. • Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• While the veggies are roasting, finely chop brown onion and garlic. • Roughly chop silverbeet. Drain sweetcorn. Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, 5-6 minutes. Transfer to a bowl. • In a large saucepan, heat a drizzle of olive oil and half the butter over medium-high heat. Add onion, and cook, stirring occasionally, until softened, 4-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes. • Add the water, vegetable stock pot and sweetcorn. Stir to combine, bring to the boil, then reduce to medium heat and simmer until slightly reduced, 4-6 minutes.
• While the soup is simmering, cut or tear bake-at-home ciabatta into bite-sized chunks and place on a second lined oven tray. • Add a drizzle of olive oil, season with salt and pepper and toss to coat. Sprinkle over shredded Cheddar cheese. Bake until golden, 5-7 minutes.
• Remove soup from the heat and stir through silverbeet, roast veggies, chicken, plant-based cooking cream and remaining butter, until melted and wilted, 1 minute. Season to taste.
• Finely chop chives. • Divide the creamy chicken, potato & corn soup between bowls. • Top with the cheesy croutons and chives. Enjoy!