Keep the flu at bay with this comforting soup!
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
1 leek (360g), thinly sliced, rinsed, drained
2 carrots, peeled, halved lengthways, thinly sliced
2 stalks celery, thinly sliced
1 tablespoon finely grated fresh ginger
1 large clove garlic, crushed
1 teaspoon ground turmeric
½ cup pearl couscous
2 chicken stock cubes (10g each), crumbled
500g chicken breast fillets, trimmed
1/3 cup chopped fresh parsley
2 tablespoons lemon juice
Method
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Heat oil in a stockpot over a medium heat. Add onion and leek. Cook, stirring occasionally, for about 6 minutes or until soft.
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Add carrots, celery, ginger, garlic and turmeric. Cook, stirring, for a further 2 minutes. Stir in couscous.
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Add stock cubes, 2 litres (8 cups) boiling water and chicken. Bring to boil. Cover with lid. Gently boil for 15 minutes. Remove pot from heat.
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Using tongs, remove chicken. Cool slightly. Coarsely shred.
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Return chicken to pot. Simmer, stirring, for about 2 to 3 minutes, or until chicken is hot. Stir in parsley and juice. Remove from heat. Season with salt and pepper. Serve.
TIP! Omit pearl couscous and replace with long-gran white rice, for a change. Soup can be made up two days ahead. Keep, covered, in the fridge.
This recipe was first published by New Idea Food.
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