Tomato Chicken Soup
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Tomato Chicken Soup

with crusty bread and parsley

Tags:
Calorie Smart
•Nut free
•Optional Spice
Allergens:
Mustard
•Milk
•Egg
•Soya
•Wheat

The quantities provided above are averages only.

Total Time30 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

1 sachet(s)

Vegetable Stock

½ unit(s)

Chilli

1 unit(s)

Bell Pepper

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Paprika

(Contains Mustard)

320 grams

Irish Chicken Breast

2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)

5 grams

Parsley

1 unit(s)

Onion

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kJ)2134 kJ
Energy (kcal)510 kcal
Fat9.8 g
of which saturates2.2 g
Carbohydrate59.4 g
of which sugars23.2 g
Dietary Fiber2.8 g
Protein49.6 g
Cholesterol0 mg
Salt4.12 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Pot
•Lid
•Stick Blender

Cooking Steps

1

Preheat your oven to 220°C/200°C fan/gas mark 7.  Halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. Halve half the chilli (double for 4p) and discard the core and seeds and finely chop. 

2

Heat a drizzle of oil in a large pot on medium-high heat. Fry the onion and paprika for 3-4 mins. Add the chilli (put less of you dont like heat), chopped tomato and bell pepper. Cook for a further 4-5 mins and season with salt and pepper. 

3

Pour 400ml water(double for 4p) and dissolve with the stock into the above pot and bring to a boil. Add the chicken breast and simmer, covered, for 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. Check whether the chicken breast is cooked and remove it from the soup. Meanwhile, roughly chop half the parsley, stalks and all (double for 4p). 

4

Add 2 tsp sugar (double for 4p) to the soup, season to taste with salt and pepper and then puree with a blender to a coarse or smooth soup. Keep warm over low heat.

5

Meanwhile, shred the chicken breast by hand, or use a fork and knife to pull the chicken breast apart. Season with salt and pepper. Pop the brioche buns, cut-side up onto a baking tray. Warm in the oven, 2-3 mins.

6

Divide the soup between soup bowls and garnish with the shredded chicken breast and chopped parsley. Serve the brioche buns alongside.