What you'll be getting:

Chicken and Veggie Soup

Per Serving

1 chicken thigh 

125 g veggies (celery, beans, onions, carrots)

2 c chicken broth* (chicken stock, tomatoes, cilantro, garlic,  onions, carrots, grapeseed oil, salt, pepper, nutritional yeast, water, fines herbes)

50 g kale and chard

1 ciabatta roll (gf bread substituted for dietary restrictions)

*vegetarian broth and white beans subbed for vegetarian diets

Equipment needed: 1 pot for soup, large enough for all of the ingredients and 1 sheet pan​

Preheat oven to 435.

In a pot that is large enough for all of the ingredients, sautee the veggies for 5 minutes. The greens will be added at the end of the soup, so do not add them with the other veggies just yet. 

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When your timer goes off, place the bread in the oven and greens in the soup. Cook for 5 minutes. 

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After 5 minutes, add the chicken and broth. Lower the heat to medium and simmer for 15 minutes.  Carrots should be soft. 

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After you have baked the bread your soup is ready to be served. From start to finish this dinner takes 20 minutes. Enjoy. 

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