Servings: 8 Active Time 25 mins Total Time 1 hr
1. In a large saucepan, saute 1 large chopped onion in 1 Tbs. olive oil over medium until tender. Add 4 chopped cloves garlic, 10 cups low-sodium chicken broth, and 2 skinless, bone-in chicken breast halves. Bring to a boil and then simmer 15 minutes.
2. Add 1 large chopped fennel bulb, 4 medium sliced carrots, 4 sliced stalks celery, 1 1/3 cups pearl (Israeli) couscous, and 2 tsp. curry powder. Simmer until chicken is cooked through and couscous is tender, 10 minutes. Remove chicken from soup and shred meat off the bone when cool enough to handle. Add to soup along with 4 cups baby spinach, 3 Tbs. fresh lemon juice, 2 Tbs. unsalted butter, 2 tsp. kosher salt.
3. Serve half of the soup topped with freshly ground black pepper.
Eat It Again!
4. Ladle the remaining soup into an airtight container and freeze for up to three months. Defrost overnight in the fridge and then heat on the stove-top or in the microwave.
- Tip: Substitute 1 tsp ground cumin for the curry powder for a different kick of flavor.
- Store Smartly: Freeze the second batch of soup instead of refrigerating to prevent the couscous from absorbing too much liquid and becoming mushy.
Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 325, Fat, total (g): 9, sat. fat (g): 3, carb. (g): 34, Trans fatty acid (g): , fiber (g): 3, sugar (g): 4, pro. (g): 27, sodium (mg): 462, calcium (mg): 70, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.