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Chicken & Pearl Soup

Chicken & Pearl Couscous Soup with Australian Black Lime

Serving Size:
4-6
Time:
2 hrs
Difficulty:
easy

Ingredients

  • 1 tbsp olive oil
  • 6 chicken thighs
  • 1 brown onion, diced
  • 2 carrots, diced
  • 6 cloves garlic, finely chopped
  • 1 tsp sweet paprika
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 1 tbsp Australian Black Lime powder
  • 1 litre bone broth
  • 500ml water
  • 1 stock cube
  • 1 cup pearl couscous
  • 2 cups chopped greens (silverbeet, kale or spinach)
  • Juice of ½ lemon (optional)
  • ½ cup chopped parsley
  • Sea salt and black pepper to taste

Directions

  1. Heat the olive oil in a large pot over medium heat.
  2. Season the chicken thighs with salt and pepper and brown on both sides until lightly golden.
  3. Add the onion and carrots and cook for 8-10 minutes until softened.
  4. Stir through the garlic, paprika, turmeric, ginger and Australian Black Lime powder. Cook for 1 minute until fragrant.
  5. Add the chicken thighs back to the pot along with the greens. Bring to a gentle simmer.
  6. Pour in the bone broth and water, then add the stock cube and stir well.
  7. Cook for approximately 30 minutes.
  8. Add the pearl couscous and continue cooking for a further 15 minutes, or until the couscous is tender and the chicken is cooked through and falling apart.
  9. Remove the chicken, shred using two forks and return it to the pot.
  10. Stir through the lemon juice and parsley.
  11. Taste and season generously with salt and pepper.
  12. Serve with extra parsley and a final sprinkle of Australian Black Lime if desired.
  13. To Serve
     * Thick Greek yoghurt
    * Extra parsley
    * Crusty sourdough
    * A sprinkle of Australian Black Lime
    * A drizzle of good olive oil