Creamy Pulled Chicken & Corn Soup

Name: Creamy Pulled Chicken & Corn Soup with Roast Veggies & Parmesan Crisps
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 carrot; 1 potato; 1 tin sweetcorn; 1 tsp plain flour; 1 tsp pulled chicken; 1 drizzle white wine vinegar; ½ bottle cream; 2 cup water; 1 bag baby spinach leaves; 1 sachet Aussie Spice Blend; 1 sachet All-American Spice Blend; 1 packet Grated Parmesan Cheese

with Roast Veggies & Parmesan Crisps

Get up to $175 off

We take off our hats for this soup. Top the tender pulled chicken and roast veggie soup with it’s own dapper hat, a Parmesan crisp one. It’s an elegant addition to a soup of this stature. We shall leave you to your meal now, good day!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Over 30g protein

•Climate Superstar

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

potato

1 tin

sweetcorn

1 tsp

pulled chicken

½ bottle

cream

(Contains: Milk; )

1 bag

baby spinach leaves

1 sachet

Aussie Spice Blend

1 sachet

All-American Spice Blend

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains: Gluten; )

1 drizzle

white wine vinegar

2 cup

water

Nutrition Values

Energy (kJ)2356 kJ

Fat31.3 g

of which saturates18.7 g

Carbohydrate35.2 g

of which sugars15.1 g

Dietary Fibre7.9 g

Protein34.2 g

Sodium1646 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, drain sweetcorn (see ingredients). • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.

TIP: Cover pan with a lid if the corn kernels are “popping” out.

• In a large saucepan heat a drizzle of olive oil over medium-high heat. Cook Aussie spice blend and the plain flour, stirring, until fragrant, 1-2 minutes. • Add pulled chicken, All-American spice blend, cream (see ingredients), the white wine vinegar and water, and bring to a simmer. Stir until slightly reduced, 4-5 minutes.

• While the soup is simmering, place grated Parmesan cheese in even circles on a second lined oven tray. • Bake until cheese is golden and crisp at the edges, 5-6 minutes (watch it doesn’t burn!).

TIP: The Parmesan crisps will become crisp as they cool.