Our Plans
Creamy Truffle Chicken & Roast Veggie Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Truffle Chicken & Roast Veggie Soup

Creamy Truffle Chicken & Roast Veggie Soup

with Garlic Butter Panini

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!

Allergens:
Gluten
Milk
Soy

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

Total Time35 minutes
DifficultyEasy

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 Gluten, Soy; )

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains Gluten; )

1.5 cup

water

20 g

butter

(Contains Milk; )

sideBannerName

Nutrition Values

Energy (kJ)3423 kJ
Fat59 g
of which saturates27 g
Carbohydrate45.9 g
of which sugars13.5 g
Protein37.9 g
Sodium1281 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

Instructions

1
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
2

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

3
3

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

4
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
5

• While the soup is simmering, 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.

6
6

• Divide creamy chicken and roast veggie soup between bowls. • Serve with garlic butter panini. Enjoy!