Servings: 8th Active time 25 minutes total time 1 hour
1. In a large saucepan, fry 1 large chopped onion in 1 tablespoon. Olive oil over medium to tender. Add 4 cloves of chopped garlic, 10 cups of low-sodium chicken stock, and 2 skin-and-boned chicken halves. Bring to a boil and then simmer for 15 minutes.
2. Add 1 large chopped fennel bulb, 4 medium sliced carrots, 4 sliced celery, 1 1/3 cups pearl couscous (Israeli) and 2 teaspoons. Curry powder. Simmer for 10 minutes, until the chicken is through and the couscous is tender. Remove the chicken from the soup and tear the meat off the bone when it is cool enough to touch. Add 3 tablespoons to the soup along with 4 cups of baby spinach. fresh lemon juice, 2 tbsp. unsalted butter, 2 tsp. kosher salt.
3. Serve half of the soup with freshly ground black pepper.
Eat it again!
4. Pour the remaining soup into an airtight container and freeze for up to three months. Thaw in the refrigerator overnight and then heat on the stove or in the microwave.
- Tip: Replace the curry powder with 1 teaspoon ground cumin for a different taste kick.
- Store cleverly: Freeze the second soup instead of chilling it in the refrigerator so that the couscous does not absorb too much liquid and become mushy.
Servings Per Recipe: 8; Amount per serving: cal. (Kcal): 325, fat, total (g): 9, total Fat (g): 3, carb. (g): 34, trans fatty acid (g):, fiber (g): 3, sugar (g): 4, per. (g): 27, sodium (mg): 462, calcium (mg): 70, iron (mg): 2, The daily percentage values are based on a 2,000 calorie diet.