Creamy Basil Chicken Soup Preparation

A creamy base with a hint of basil puts a fresh twist on this classic comfort food.

Creamy Basil Chicken Soup Preparation

Included Ingredients

Chicken, onion, carrot, celery rib, red pepper, bouillon, tomatoes, seasonings.

Groceries Needed

  • Low-fat cream cheese or half and half
  • Macaroni noodles

Optional Additions

  • Garlic (for stronger flavor)
  • Basil (for stronger flavor)
  • Bread
  • Salad

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve with fresh bread or your favorite greens for a complete meal.

Low Carb Serving Option:

Omit noodles or use whole grain pasta.

Small

Meals feed 2-3

Stovetop

Cook from frozen in medium saucepan over medium heat. Add 1 cup of water and break up as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. Add 2 oz cream cheese (or 1/4 cup half-and-half) to liquid and stir until melted. To thicken, mix 1/2 Tbsp flour + 1/2 Tbsp cold water and add to pot. Stir. Add chicken and allow to simmer 10-15 more minutes while stirring. Add 1/2 cup cooked macaroni noodles

Pressure Cooker

Add 1 cup of water. Cook on manual for 15-20 minutes, or to internal temperature of 165 F, natural pressure release. *If chicken isn't cooked through after 20 min, shred and return to pressure cooker on sauté setting. Once chicken is cooked through, remove and shred or cube. Switch pressure cooker to sauté setting. Add 2 oz cream cheese (or 1/4 cup half-and-half) to liquid and stir until melted. To thicken, mix 1/2 Tbsp flour + 1/2 Tbsp cold water and add to pot. Stir. Add chicken and allow to simmer 10-15 more minutes while stirring. Add 1/2 cup cooked macaroni noodles.

Slow Cooker

Add 1 cup of water. Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Remove chicken and shred or cube. Add 2 oz cream cheese (or 1/4 cup half-and-half) and stir until melted. To thicken, mix equal parts 1/2 Tbsp flour and cold water and add to pot. Return chicken to pot, add 1/2 cup cooked macaroni, and simmer for 10-15 minutes.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ½ tsp

Basil | ¼ tsp

Medium

Meals feed 4-6

Slow Cooker

Add 2 cups of water. Cook on low 3-4 hours, or to an internal temperature of 165° F. Remove chicken and shred or cube. Add 4 oz cream cheese (or ½ cup half-and-half) and stir until melted. To thicken, mix equal parts 1 Tbsp flour and cold water and add to pot. Return chicken to pot, add 1 cup cooked macaroni, and simmer for 10-15 minutes.

Pressure Cooker

Add 2 cups of water. Cook on manual for 30 minutes, or to internal temperature of 165° F, natural pressure release. Remove chicken and shred or cube. Add 4 oz cream cheese (or ½ cup half-and-half) and stir until melted. To thicken, mix equal parts 1 Tbsp flour and cold water and add to pot. Return chicken to pot, add 1 cup cooked macaroni, and simmer for 10-15 minutes.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | 1 tsp

Basil | ½ tsp

Nutrition Facts

Serving Size | 1 cup
146 Calories | 3.1g Total Fat | 4.8g Carbs | 1.9g Fiber | 24g Protein | 3g Sugars | 0.7g Sat. Fat | 668mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.