Services  4                     Difficulty  Medium

When the weather’s turned and you’re after something warm and filling, this Marry Me Chicken Soup hits the spot. Full of creamy flavour and perfect with a fresh loaf from Bakers Delight, it’s the kind of comfort food that’ll have the whānau coming back for seconds.

Ingredients

Soup Ingredients

500g boneless chicken thighs
2 tsps salt
2 tbsp unsalted butter
1 brown onion, diced
3 cloves garlic, minced
1/4 tsp pepper
1/2 cup thinly sliced sun-dried tomatoes
3 tbsp tomato paste
6 cups chicken broth
1 tsp dried thyme
1 pinch chilli flakes (optional)
100g baby spinach
3/4 cup heavy cream
1/4 cup grated Parmesan cheese

Crouton Ingredients

1 Hi-Fibre Lo-GI Wholemeal Block Loaf
Olive oil
Salt

Method

Soup

STEP 1

Cut chicken into bite-sized pieces, then season all over with 1 teaspoon of the salt

STEP 2

Melt 2 tablespoons unsalted butter in a large pot over medium-high heat. Working in 2 batches, add the chicken in a single layer and cook until browned on both sides and cooked through, 5 minutes per batch. Transfer the chicken to a plate

STEP 3

Add onion, pepper and the remaining salt to the pot. Reduce the heat to medium and cook, stirring occasionally until the onion is softened and translucent, 3 to 4 minutes

STEP 4

Stir in sun-dried tomatoes and tomato paste. Cook, stirring often, until the tomato paste is slightly darkened in colour

STEP 5

Stir in 6 cups chicken broth, thyme, and chilli flakes if using

STEP 6

Return the chicken to the pot. Add baby spinach, heavy cream, and grated parmesan cheese. Cook, stirring often, until the spinach is wilted and the chicken is warmed through, about 2 minutes. Taste and season with more salt and pepper as needed

Crouton

STEP 1

Preheat oven to 180 celcius

STEP 2

Cut your Hi-Fibre Lo-GI Wholemeal Loaf into roughly 1cm square pieces or desired crouton size

STEP 3

Place your croutons on a baking tray lined with baking paper

STEP 4

Drizzle the croutons with a generous amount of olive oil. Sprinkle with sea salt. Toss with fingers until all croutons are covered in oil

STEP 5

Place croutons in the oven for 15-20 minutes, until crispy & golden. We recommend giving them a toss halfway through cooking

STEP 6

Allow to cool and then serve on top of the soup