Name:

HF Creamy Lemon-Dill Chicken Soup

Description

With Couscous & Scallions

Serves 2-4

Prep time: 10 minutes

Cook time: 35 minutes

Calories 510

Ingredients
10 oz Chicken Cutlets (20 oz for 4)
3 oz Carrots (6 oz for 4)
2 1/2 oz Celery (5 oz for 4)
1 Clove Garlic (2 Cloves for 4)
2 Scallions (4 for 4)
1 Lemon (2 for 4)
1/4 oz Dill
2.5 oz Israeli Couscous (5 oz for 4)
5 tsp Chicken Stock Concentrates (10 tsp for 4)
4 TBSP Creme Fraiche (8 TBSP for 4)

Instructions
1. Poach Chicken
Place chicken in a large pot with enough salted water to cover by 2 inches. Cover and bring to a boil; cook until mostly cooked through, 5-8 minutes - it'll finish cooking later.
Turn off heat. Drain and transfer chicken to a cutting board; wipe out pot.
2. Prep
While chicken cooks, wash and dry produce.
Peel, trim, and halve carrot lengthwise; thinly slice into half-moon. Halve celery lengthwise; thinly slice crosswise. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Pick and finely chop fronds from dill.
3. Cook Veggies
Heat a drizzle of oil in pot, used for chicken over medium-high heat. Add carrot, celery, a big pinch of salt, and pepper. Cook, stirring occasionally, until veggies are lightly browned and slightly softened, 3-5 minutes.
Add garlic and scallion whites; cook, stirring, until fragrant, 1 minute.
4. Cook Couscous
Stir in 3 1/2 cups of water (6 cups for 4), couscous, and stock concentrates, scraping any browned bits from bottom of pot. Cover and bring to a boil, then immediately reduce heat to a low simmer. Cook, covered, until couscous is tender, 7-9 minutes.
5. Finish Soup
Once chicken is cool enough to handle, using two forks, shred into bite-sized pieces. Return chicken to pot with couscous; cook until chicken is cooked through, 2-3 minutes. Remove pot from heat.
Stir in scallion greens, creme fraiche, lemon zest, and juice from half the lemon (whole lemon for 4). Season generously with salt and pepper.
6. Serve
Divide soup between bowls; squeeze juice from remaining lemon over top to taste and garnish with dill. Serve with any remaining lemon wedges on the side.

Length

45

Calories

510

Servings

Date Created

Created By

Jade Smidt

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