Make Now, Eat Later
The Australian Women's Weekly Food|Issue 72 2021
Try our easy make-ahead soups, perfect for an office lunch or a time-saving, do-ahead dinner.
Make Now, Eat Later

HEARTY CHICKEN SOUP WITH LUNCHBOX ADD-INS

PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 6

3 trimmed celery stalks, each cut into

4 pieces

1 large carrot (180g), each cut into

4 pieces

1 small red capsicum (150g), quartered, seeded

2 cloves garlic

1 tablespoon fresh lemon thyme leaves

1 tablespoon dried oregano

2 tablespoons extra virgin olive oil

1kg chicken thigh fillets, trimmed

1 litre (4 cups) chicken stock

¼ cup (50g) pearl couscous crusty bread, to serve

LUNCHBOX ADD-INS (choose 1)

125g can corn kernels, drained

100g green beans, chopped

½ small zucchini, chopped finely

1 Pulse celery, carrot, capsicum, garlic and herbs in a food processor until chopped coarsely.

2 Heat oil in a large heavy−based saucepan over high heat. Cook vegetable mixture, stirring occasionally, for 3 minutes or until softened slightly.

هذه القصة مأخوذة من طبعة Issue 72 2021 من The Australian Women's Weekly Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة Issue 72 2021 من The Australian Women's Weekly Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

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