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.
This story is from the Issue 72 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 72 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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