Loaded Chicken Green Veggie Soup & Herby Panini
with Basil Pesto & Parmesan Cheese
A steaming bowl of green soup is the perfect cure for whatever ails you! Packed with green veggies and punchy flavours, this meal provides the key to a cosy night in. Tear into a toasty, garlicky panini and dunk it in for even more flavour and crunch!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Leek
1 packet
Green beans
1 stalk
Celery
1 packet
Parsley
2 clove
Garlic
1 sachet
Garlic & Herb Seasoning
½ packet
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1 packet
baby leaves
1 packet
Basil Pesto
(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
chicken breast
Not included in your delivery
olive oil
2 cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 200ºC/180ºC fan-forced. • Thinly slice leek. Trim green beans and slice into thirds. Finely chop celery, parsley and garlic. • Cut chicken breast into 2cm chunks.
• In a microwave-safe bowl, add garlic and a generous drizzle of olive oil. Microwave in 10 second bursts until melted. Stir through parsley. Season with salt and pepper.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Add chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Add celery, leek and green beans, and cook until tender, 4-5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add garlic & herb seasoning and cook until fragrant, 1 minute. • Add cream (see ingredients), vegetable stock powder and water, and bring to a simmer. Stir until slightly reduced, 4-5 minutes. • Remove pan from heat, add baby leaves, cooked chicken and basil pesto, and stir to combine. Season with salt and pepper.
TIP: Add a splash more water if the soup looks too thick.
• While soup is simmering, cut wholemeal panini in half lengthways. • Set your air fryer to 200°C. • Place panini in air fryer basket and bake until heated through, 3-5 minutes. Brush garlic oil over the cut-side of ciabatta slices.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place panini directly on wire racks in the oven and bake until heated through, 5-8 minutes. Brush garlic oil over the cut-side of ciabatta slices.
• Divide chicken and everything green soup between bowls. Garnish with grated Parmesan cheese. • Serve with herby garlic panini. Enjoy!