Express
Creamy Chicken and Lemon Soup
with cauliflower and dill
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cauliflower Florets
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4 fl. oz. Cream Sauce Base
- 1 Lemon
- 4 oz. Diced Carrots
- 2 tsp. Chicken Broth Concentrate
- 1 Tbsp. Cornstarch
- 1 tsp. Garlic Salt
- 2 Dill Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) yOkZJYqm
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Calories340
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Carbohydrates18g
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Net Carbs14g
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Fat15g
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Protein33g
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Sodium2030mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Pot
- 1 Zester
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Zest and halve lemon. Cut one half into wedges and juice the other half.
Stem and pick dill. Cut cauliflower into pea-sized pieces.Pat chicken dry and season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Chicken and Vegetables
Place a large pot over medium heat and add 2 tsp. olive oil.
Add chicken, cauliflower, and carrots to hot pot. Stir occasionally until chicken is golden-brown and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Make the Cornstarch Mixture
In a mixing bowl, combine 1/4 cup water and cornstarch. Set aside.
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4 Add Broth and Finish Dish
Add 1 1/2 cups water, garlic salt, chicken base, cream base, and cornstarch mixture to hot pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until vegetables are tender and broth is slightly thickened, 5-6 minutes.Stir in 1 tsp. lemon zest, 2 tsp. lemon juice, half the dill (reserve remaining for garnish), and a pinch of pepper until combined, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping soup with remaining dill. Squeeze lemon wedges over to taste. Bon appétit!
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