Pulled Chicken with Creamy Vegetable Soup
with basil & sunflower seedsCalories
:
675 kcalProtein
:
28.4g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Family
Allergens:
- Sesamzaad
- Noten
- Macadamianoten
- Amandelnoten
- Paranoten
- Pinda's
- Hazelnoten
- Walnoten
- Pistachenoten
- Cashewnoten
- Pecannoten
- May contain traces of allergens
With our hidden veggies recipes, you can serve delicious meals that are fresh, easy to make and sneakily packed with the veggies that kids usually push to the side of the plate. Family dinner made stress-free!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Pulled chicken
200 g
Potatoes
½ piece
Carrot
½ piece
Courgette
½ piece
Onion
½ piece
Garlic
5 g
Fresh basil & oregano
10 g
Sunflower seeds
(May be present: Sesamzaad, Noten, Macadamianoten, Amandelnoten, Paranoten, Pinda's, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten)
½ sachet(s)
Potato seasoning mix
½ piece
Lime
Not included in your delivery
450 milliliters
Low sodium chicken stock
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2822 kJ
Calories675 kcal
Fat36.3 g
Saturated Fat13.7 g
Carbohydrate60.9 g
Sugar14.3 g
Dietary Fiber10.6 g
Protein28.4 g
Salt2.8 g
Potassium1413 mg
Calcium95.4 mg
Iron1.8 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.
Utensils
•Soup pan or large pan with lid
•Pan with Lid
•Immersion blender
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- Prepare the stock.
- Chop the onion and crush or mince the garlic. Dice the carrot, the courgette and the potatoes.
- Melt a generous knob of butter in a soup pot or large pot over medium-high heat. Fry the onion for 2 - 3 minutes
- Add the courgette, the carrot, the garlic and the potato seasoning mix. Mix well and fry for 2 - 3 minutes.
2
- Transfer a quarter of the potatoes to a pot or saucepan and submerge with water. Boil for 9 - 10 minutes, covered, then drain and set aside.
- Finely chop the fresh herbs.
- Transfer the rest of the potatoes to the soup pot, then add the stock and half of the fresh herbs.
- Bring to a boil, then reduce the heat and allow to simmer for 10 - 15 minutes.
3
- Cut half of the lime into wedges and juice the rest into a small bowl.
- Process the soup with an immersion blender until smooth. Stir in the lime juice and season to taste with salt and pepper. Set aside until serving, covered.
- Heat a clean frying pan over high heat. Toast the sunflower seeds until lightly golden-brown, then remove from the pan and set aside.
4
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the chicken for 1 - 2 minutes.
- Serve the soup in bowls or deep plates. Top with the chicken and the boiled potatoes.
- Garnish with the sunflower seeds and the rest of the fresh herbs. Serve the lime wedges alongside.
