Dilly Chicken & Pearl Pasta Soup

Name: Dilly Chicken & Pearl Pasta Soup with Carrots, Lemon & Ciabatta Toasts
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Ciabatta Roll; ¼ ounce Dill; 6 ounce Carrots; 1 ounce Mirepoix Paste; 1 unit Lemon; 2.5 ounce Israeli Couscous; 1 unit Chicken Stock Concentrate; 10 ounce Chopped Chicken Breast; Salt; Pepper; Cooking Oil; Butter

with Carrots, Lemon & Ciabatta Toasts

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This bowl of comfort is filled with juicy bites of chicken, tender carrots, and springy pearl couscous. For an extra layer of flavor, the soup is finished with a handful of fresh dill and a squeeze of lemon for a bright citrus pop. Buttery ciabatta toasts add that crunch you’re craving in this 20 minute meal.

Tags:

Calorie Smart

•Protein Smart

•Quick

•Family Friendly

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Ciabatta Roll

(Contains: Soy, Wheat)

¼ ounce

Dill

6 ounce

Carrots

1 ounce

Mirepoix Paste

1 unit

Lemon

2.5 ounce

Israeli Couscous

(Contains: Wheat)

1 unit

Chicken Stock Concentrate

10 ounce

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories580 kcal

Fat17 g

Saturated Fat5 g

Carbohydrate63 g

Sugar8 g

Dietary Fiber5 g

Protein41 g

Cholesterol115 mg

Sodium710 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Medium Pot

Instructions

PDF

• Wash and dry produce. • Trim, peel, and halve carrots lengthwise; cut crosswise into 1⁄4-inch-thick half-moons. Quarter lemon. Pick and roughly chop fronds from dill.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until lightly browned, 3 minutes. • Stir in carrots, couscous, stock concentrate, mirepoix paste, and 3 cups water (6 cups for 4 servings). Bring to a boil, then cover and reduce heat to medium low. Cook until couscous is tender and chicken is cooked through, 6-8 minutes.

• While soup cooks, halve and toast ciabatta. Spread 1 TBSP butter (2 TBSP for 4 servings) over cut sides of ciabatta. Cut each half on a diagonal.

• Once soup is done, remove pot from heat. Add juice from one lemon wedge (two wedges for 4 servings) and as much dill as you like. Stir to combine. Taste and season with salt, pepper, and more lemon juice if desired. • Divide soup between bowls. Serve with ciabatta toasts and any remaining lemon wedges on the side.

Poultry is fully cooked when internal temperature reaches 165°.