One-Pot Lemony Organic Chicken-and-Couscous Soup
with Creamy Roasted Garlic Broth- Wheat
- Milk
- Sulphites
- Soy
- Soy
- Gluten
- May contain traces of allergens
- Milk
- Mustard
- Peanuts
- Sesame
- Tree nuts
- Wheat
Ingredients: Organic chicken breast • Pearl couscous (wheat) (durum wheat semolina) • Mirepoix (onion, carrot, celery) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Lemon • Green peas • Spinach • Roasted garlic puree (roasted garlic, garlic, salt, sugar, water, canola oil, celery, onion flakes, carrot juice concentrate, soybean oil, citric acid, natural flavour, potassium sorbate) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Ingredients
2 unit(s)
Organic Chicken Breast
113 g
Mirepoix
¾ cup
Pearl Couscous
(Contains: Wheat May be present: Soy, Gluten)
56 g
Green Peas
28 g
Baby Spinach
1 unit(s)
Lemon
113 mL
Cream
(Contains: Milk)
20 g
Roasted Garlic Puree
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Butter*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large pot over medium-high.
- While pot heats, pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil and chicken. (NOTE: Don't crowd the pot; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 3).
- Reheat the same pot over medium.
- Add 1 tbsp (2 tbsp) butter, couscous and mirepoix. Cook for 1-2 min, stirring often, until couscous is toasted and veggies are tender-crisp.
- Add Zesty Garlic Blend, roasted garlic puree, vegetable stock powder, peas and 4 cups (5 cups) water. Season with salt and pepper. Stir to combine.
- Add chicken to the pot. Bring to a boil over high.
- Reduce heat to medium. Cover and cook for 10-14 min, stirring occasionally and flipping chicken halfway, until couscous is tender and chicken is cooked through.**
- While soup cooks, roughly chop spinach.
- Juice half the lemon. Cut remaining lemon into wedges.
- When cooked, remove pot from heat.
- Transfer chicken to a plate. Using two forks, shred chicken into bite-sized pieces.
- Add shredded chicken, cream, spinach and lemon juice to soup. Season with salt and pepper. Cook for 1 min, stirring often, until spinach wilts. (TIP: If you prefer a brothier soup, add more water, 1/4 cup at a time.)
- Divide soup between bowls.
- Squeeze a lemon wedge over top.
