Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Chicken Spring Soup
Just a simple and fantastically bright soup that takes advantage of some early spring flavors especially fresh peas, lemon, and fresh herbs. I really love the pearl couscous in this soup because I don’t usually put couscous in soup but they’re very bouncy and fun and give the soup an interesting texture. This is a great way to use up leftover bits of a whole chicken dinner to make it into something new and exciting for the rest of the week. Don’t forget to pair it with your favorite rye roll or crusty bread.
Chicken Spring Soup
AuthorMabCategoryDifficultyBeginner
Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
Ingredients
1tbspextra virgin olive oil
1tbspbutter
250gchicken thigh, chopped into pieces
1leek thinly sliced
3clovesgarlic, minced
2large carrots, diced
800mlchicken stock
1parmesan rind (optional)
100gdried pearl couscous
400gcan cannellini beans, drained
150ggreen peas
salt, pepper, parmesan, chives, to taste
Directions
1
In a large dutch oven, add the butter and olive oil. Once the butter starts to bubble add in the chicken.
2
Brown the chicken for 5-7 minutes, moving occasionally until all sides have light coloring and no pink can be seen then remove from the pan and set aside.
3
Add the leeks, garlic, and carrots browning those as well for 5-7 minutes.
4
Once the leeks are completely softened add the stock, parmesan rind, and some salt.
5
Bring the liquid to a light boil then reduce the heat to low and add in the peas and chicken, cook through for 2-4 minutes then seasoning to taste and serve hot.
In a large dutch oven, add the butter and olive oil. Once the butter starts to bubble add in the chicken.
2
Brown the chicken for 5-7 minutes, moving occasionally until all sides have light coloring and no pink can be seen then remove from the pan and set aside.
3
Add the leeks, garlic, and carrots browning those as well for 5-7 minutes.
4
Once the leeks are completely softened add the stock, parmesan rind, and some salt.
5
Bring the liquid to a light boil then reduce the heat to low and add in the peas and chicken, cook through for 2-4 minutes then seasoning to taste and serve hot.
