Pulled Chicken with Aromatic Carrot Soup
with toasted ciabatta, sesame seeds & parsleyCalories
:
708 kcalProtein
:
31.9g proteinTotal
:
35 minutesDifficulty
:
MediumExtra Veggies
Fibermaxxing
Allergens:
- Soja
- Tarwe
- Gerst
- Gluten
- Haver
- Rogge
- Sesamzaad
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- May contain traces of allergens
- Selderij
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
½ piece
Garlic
1.25 teaspoon
Fresh ginger
0.13 piece
Red chili pepper
0.16 piece
Lime
1 piece
Chicken thigh
½ sachet(s)
Ground cumin
1.5 teaspoon
Ground turmeric
½ sachet(s)
Mexican-style spices
1 piece
Wholegrain ciabatta
(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)
50 milliliters
Coconut milk
2.5 g
Fresh curly parsley
(May be present: Selderij)
¼ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
1.5 piece
Carrot
Not included in your delivery
1 tablespoon
Olive oil
250 milliliters
Low sodium chicken stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2964 kJ
Calories708 kcal
Fat38.1 g
Saturated Fat13.5 g
Carbohydrate56.7 g
Sugar21.3 g
Dietary Fiber16.5 g
Protein31.9 g
Salt2.5 g
Potassium733.4 mg
Calcium108.3 mg
Iron0.3 mg
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.
Cooking Steps
1
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the chicken with the Mexican-style spices* for 7 - 9 minutes, then remove from the pan and set aside.
- Deseed and roughly chop the red chilli pepper.*
- Roughly chop the carrot, the onion, the garlic and the ginger.
*Take care, these ingredients are spicy! Use as preferred.
2
- Prepare the stock.
- Heat a drizzle of olive oil in a soup pot over medium-high heat and fry the carrot for 2 - 3 minutes.
- Stir in the onion, the garlic, the ginger, the chilli pepper, the cumin and the turmeric, then fry for 30 seconds.
- Pour in the stock and bring to the boil, then cook for 10 - 12 minutes, covered.
Did you know... the carrot in this recipe contains vitamin K, a nutrient that helps to keep bones strong.
3
- Thinly slice the bread roll.
- Place the same pan you used for the chicken over medium-high heat and toast the bread for 4 - 6 minutes per side.
- Roughly chop the parsley. Zest the lime and cut it into 6 wedges.
- Add the the lime zest to the soup, then use an immersion blender to process until smooth.
4
- Stir the coconut milk into the soup, then season to taste with salt and pepper.
- Use two forks to shred the chicken.
- Serve the soup in bowls or deep plates and top with the chicken.
- Garnish with the parsley and the sesame seeds, then serve the bread and the lime wedges alongside.
