Triple C Soup

If you have never heard of the Pioneer Woman you are missing out. Her recipes are literally to die for (I mean that and you'll see why when I list the ingredients!). This has become the staple meal in our house and I always try and make sure I have the ingredients in the kitchen. I have made a few adaptations though and if you're looking for it on her website it's Chicken Rice Soup. It does take awhile to whip up but it's definitely worth it and once you've cooked it enough that prep time will go down. This is also the only thing I've cooked that Hubby has ever been ok with eating for leftovers.

Ingredients

• 1 packet of chicken thighs (or more depending on how many people you're feeding)
• 1 packet of Pearl CousCous
• 5 chicken stock cubes
• 1.5 cups chicken stock
• 8 cups water
• 1 small onion (finely diced)
• 1 large green capsicum (a green pepper) again finely chopped/diced
• Half a bunch of celery stalks diced into small pieces
• 6tbsp butter
• 4tbsp plain flour (all-purpose flour)

Method

1. Put chicken in large saucepan and cover with water and liquid stock. Add stock cubes and bring to boil. Reduce to medium heat and cook for 20 minutes (or until chicken is cooked through).
2. Take the chicken out and leave them to cool, then cut/shread into bite size pieces.
3. Chop the vegetables.
4. Melt 4 tbsp of butter in a pan and then add the flour. Stir with a wooden spoon until thickened and then add to broth. Stir the heck out of that thing and just keep going so you don't wind up with lumpy yucky flour stuff throughout.
5. Add couscous to liquid and stir. Meanwhile clean the pan and melt 3tbsp butter then add your veggies. Stir it all together and then add the chicken. Cook the chicken and veggies for 2 minutes and then add to broth.
6. Make sure the couscous is cooked (at least 8 minutes) and then serve it up in big bowls.