

Chicken and vege couscous soup
Ingredients
- 2 teaspoons oil or spray oil
- 1 onion, finely chopped
- 1 teaspoon dried red chilli flakes
- 2 teaspoons garlic paste
- 1 lemon, zest and juice
- 8 cups liquid chicken stock made with 3 teaspoons chicken stock powder and 8 cups water
- 400g lean chicken breast, sliced
- 4 cups diced vegetables: carrots, leeks, celery, beans
- 1 ½ cups instant couscous
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Instructions
1 Heat oil in a non-stick pan. Add onion, chilli flakes, garlic paste and lemon zest. Cook until softened.
2 Add stock and lemon juice.Bring to simmer. Stir in chicken and cook for 3-4 minutes.
3 Add vegetables and couscous and cook for 4-5 minutes, stirring from time to time until couscous is soft. Spoon into bowls and if preferred, serve with crusty bread. and garnish with fresh coriander.
Variations
Make it gluten free: Use cooked brown rice instead of couscous and check stock is gluten free.
Nutrition Info (per serve)
-
Calories 375 cal
-
Kilojoules 1570 kJ
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Protein 33 g
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Total fat 6 g
-
Saturated fat 1 g
-
Carbohydrates 50 g
-
Sugar 7 g
-
Dietary fibre 8 g
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Sodium 770 mg
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Calcium 110 mg
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Iron 2.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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