One thing I love to food-prep is a value pack of chicken. We usually order a value pack from Sprouts, cut the chicken into different sizes depending on what recipes we plan to make, and freeze it for another day!
Of course, you need a lot of tasty chicken recipes to make this work…
And this is one of them!
This is a vegetable soup that we’ve modified to add extra chicken for protein, because my husband will not eat a soup that doesn’t have a source of protein in it hahaha.
I love soup, he loves protein, and it’s a great compromise dish!
It’s also quick and easy to make, which makes it perfect for a weeknight dinner when you want something warm and comforting without spending forever in the kitchen.
Ingredients for 4 Servings
- 2 Chicken Breast
- 1 Purple Onion
- 3 Carrots
- 4 Garlic Cloves
- 1/2 Tsp Oregano
- 1/2 Tsp Basil
- 1/2 Tsp Black Pepper
- 1/2 Tsp Parsley
- 1 Tsp Paprika
- 1 1/2 Tsp Garlic Powder
- 15 oz of Crushed Tomatoes
- 3 Units Chicken Concentrate
- 3 Cups of Water
- 1/3 Cup of Couscous
- 1/2 Bag of Kale
- Oil, for Cooking
Optionally:
- Parmesan Cheese, for Topping
- Chili Flakes, for Topping
- Lemon, for Topping
Instructions
- Cook the chicken. Cut the chicken into bite-sized pieces. Heat a drizzle of oil in a pan over medium heat and add the chicken. Cook for about 5 minutes, then flip and cook for another 5 minutes. Cut a piece in half to check that it is cooked through. If it is still pink in the middle, reduce the heat, cover with a lid, and cook for another 5 minutes or until fully cooked.
- Meanwhile: Prepare the vegetables. While the chicken is cooking, chop the onion, carrots, and garlic. Sauté the vegetables. Heat a drizzle of oil in a large pot over medium heat. Add the onion, carrots, and garlic and cook until the vegetables begin to soften.
- Make the soup. Add the oregano, basil, black pepper, parsley, garlic powder, crushed tomatoes, chicken concentrate, and water. Stir everything together and bring the soup to a boil. Let it cook for 5–7 minutes.
- Add the couscous and kale. Stir in the couscous and kale and continue cooking for 8–10 minutes, or until the couscous is tender and the kale has softened.
- Serve! Top each bowl with Parmesan cheese and chili flakes. Serve with garlic bread if you want to make it an extra cozy meal!
Hope you enjoy!
Nutrition Facts estimated by adding ingredients to MacroFactor App
