Creamy Truffle Chicken, Bacon & Veggie Soup

Name: Creamy Truffle Chicken, Bacon & Veggie Soup with Garlic Butter Panini
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 parsnip; 1 carrot; 1 Brown Onion; 3 clove garlic; 1 stalk celery; 1 packet chicken thigh; 1 sachet Herb & Mushroom Seasoning; 1 tsp plain flour; ½ packet cream; 1 sachet Chicken-Style Stock Powder; 1.5 cup water; 1 Wholemeal Panini; 20 g butter; 1 packet diced bacon

with Garlic Butter Panini

4.5(3)Review summaryRead review summary highlights

Recipe Development TeamUpdated on June 02, 2026

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Calories

:

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Protein

:

45.8g protein

Total

:

35 minutes

Difficulty

:

Easy

Allergens:

Gluten
Milk
Soy
Gluten(Wheat)

A creamy soup at the end of the day is a great way to reset. Try this one with chicken and roasted veggies for those classic flavours but amp up the wow factor with our herb and mushroom seasoning. Those aromas are already warming us up!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

parsnip

1

carrot

1

Brown Onion

3 clove

garlic

1 stalk

celery

1 packet

chicken thigh

1 sachet

Herb & Mushroom Seasoning

½ packet

cream

(Contains: Milk)

1 sachet

Chicken-Style Stock Powder

1

Wholemeal Panini

(Contains: Soy, Gluten(Wheat))

1 packet

diced bacon

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains: Gluten)

1.5 cup

water

20 g

butter

(Contains: Milk)

Nutrition

Energy (kJ)4008 kJ

Fat71.1 g

of which saturates31.5 g

Carbohydrate45.9 g

of which sugars13.6 g

Protein45.8 g

Sodium1680 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 Pan

Cooking Steps

PDF

1

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

2

• Meanwhile, finely chop garlic and celery. Cut chicken thigh into 2cm chunks.

3

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook diced chicken, stirring, until browned and cooked through, 3-4 minutes. • Add celery and diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Add herb & mushroom seasoning, the plain flour and half the garlic and cook until fragrant, 1 minute.

4

• Add cream (see ingredients), chicken-style stock powder and the water and bring to the boil. • Reduce heat to medium and simmer, until slightly reduced, 5-7 minutes. • Remove from heat, then add the roasted veggies and stir to combine. Season with pepper.

5

• Meanwhile, cut wholemeal panini in half lengthways. • In a small bowl, place the butter and remaining garlic. Microwave in 10 second bursts or until melted. Season with salt. • Brush garlic butter over the cut sides of the panini. • Place panini directly on wire racks in the oven and bake until heated through, 5-8 minutes.