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Our vibrant roasted bell pepper pesto stars in this robust soup, which includes bites of tender pulled chicken, sautéed onion and fresh bell pepper, plus a touch of cream. You'll serve it with crunchy challah crostini topped with melty fontina—perfect for dunking as you go.
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Preheat the oven to 400°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut the buns lengthwise into 1-inch-thick slices.
In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Carefully add the broth concentrate, red pepper pesto, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Add the pulled chicken (tearing the pieces apart before adding) and cream (shaking the packet before opening). Cook, stirring frequently, 2 to 3 minutes, or until heated through and combined. Turn off the heat.
Meanwhile, line a sheet pan with foil. Place the bun slices on the foil. Drizzle with olive oil and season with salt and pepper. Evenly top with the fontina. Toast in the oven 5 to 7 minutes, or until the cheese is melted and the buns are toasted. Remove from the oven. Serve the soup with the crostini on the side. Enjoy!
Preheat the oven to 400°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut the buns lengthwise into 1-inch-thick slices.
In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Carefully add the broth concentrate, red pepper pesto, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Add the pulled chicken (tearing the pieces apart before adding) and cream (shaking the packet before opening). Cook, stirring frequently, 2 to 3 minutes, or until heated through and combined. Turn off the heat.
Meanwhile, line a sheet pan with foil. Place the bun slices on the foil. Drizzle with olive oil and season with salt and pepper. Evenly top with the fontina. Toast in the oven 5 to 7 minutes, or until the cheese is melted and the buns are toasted. Remove from the oven. Serve the soup with the crostini on the side. Enjoy!
Tips from Home Chefs