HEARTY CHICKEN SOUP
SERVES 4 PREP + COOK 1 HOUR 15 MINS
• 3 trimmed celery stalks, each cut into 4 pieces
• 1 large carrot, cut into 4 pieces
• 1 small red capsicum, quartered, seeded
• 2 garlic cloves
• 1 tbsp fresh lemon thyme leaves
• 1 tbsp dried oregano
• 2 tbsp extra-virgin olive oil
• 1kg chicken thigh fillets, trimmed
• 1 litre (4 cups) chicken stock
• ¼ cup pearl couscous
• 100g green beans, chopped
• crusty bread, to serve
1 Pulse celery, carrot, capsicum, garlic and herbs in a food processor until chopped coarsely.
2 Heat oil in a large heavy-based saucepan over high heat. Cook vegetable mixture, stirring occasionally, 3 mins or until softened slightly.
Add chicken to pan. Gently stir in stock. Bring to a simmer, reduce heat to medium. Cook, covered,
