One Pot Chicken Provençal Style Soup
with Butter Beans, Spinach and Bell Pepper
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Inspired by the rustic soups of Provençal cuisine, where flavour comes from rich tomato and herbes de Provence, our version comes together in just one pot. Finish with creme fraiche to add creaminess and balance to the tomato base.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
240 grams
Diced British Chicken Breast
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
1 carton(s)
Butter Beans
40 grams
Baby Spinach
75 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Heat a drizzle of oil in a saucepan pan on medium-high heat.
Once hot, add the diced chicken and pepper to the pan and season with salt and pepper. Cook until the chicken is browned all over, 5-6 mins. Turn occasionally. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the garlic to the chicken, stir together and cook for 1 min.
Stir in the Mediterranean style seasoning, tomato passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
Add the butter beans and their liquid to the pan and bring to the boil.
Cover the soup with a lid or foil and lower the heat to medium so the sauce simmers gently. Simmer for 10 mins, stirring occasionally.
Once the sauce has simmered for 10 mins, remove the lid and simmer until the sauce has thickened and the chicken is cooked through, 6-8 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir in the creme fraiche until combined, then taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Once cooked, share the soup between your bowls.
