Mushroom, Chicken & Couscous Chowder · HelloFresh Database

Select your region

Recipes

Menu

Shopping List <span x-data x-show="$store.shoppingList && $store.shoppingList.count > 0" x-text="$store.shoppingList ? $store.shoppingList.count : ''" class="ml-1 inline-flex items-center justify-center size-5 text-xs font-medium rounded-full bg-green-500 text-white" ></span>

Mushroom, Chicken & Couscous Chowder

Fall Flavors

High Protein

Quick

Easy Prep & Clean

Mushroom, Chicken & Couscous Chowder

plus Spinach, Croutons & Lemon

5 min

Difficulty: 1/3

Southern Europe

This isn’t your mom’s chowder—nope, no seafood here. Instead, it’s loaded with veggies but still creamy as all get out (plus it’s ready in just 15 minutes!). We’re talking about a steaming bowl of herbaceous broth studded with meaty mushrooms, fresh spinach, and scallions. And to beef up the texture, Israeli couscous plays its springy part, as do crunchy croutons. This bowl is finished with a bright squeeze of lemon for a veggie chowda even your mom would be prouda!

Allergens

Milk

Wheat

Utensils

Medium Pot

Small Bowl

Tags

Under 650 Calories

High Protein

Quick

Pork-free

Classic-euro-dishes

Soup-salad

Easy Prep & Clean

Seasonal

Ingredients

Scallions

Scallions

2 unit

Button Mushrooms

Button Mushrooms

4 ounce

Veggie Stock Concentrate

Veggie Stock Concentrate

1 unit

Israeli Couscous

Israeli Couscous

0.75 cup

Lemon

Lemon

1 unit

Cornstarch

Cornstarch

1 tablespoon

Cream Sauce Base

Cream Sauce Base

4 ounce

Italian Herb Paste

Italian Herb Paste

1 tablespoon

Spinach

Spinach

2.5 ounce

Croutons

Croutons

1 unit

Cooking Oil

Salt

Salt

Pepper

Pepper

Chopped Chicken Breast

Chopped Chicken Breast

10 ounce

Preparation

1

Prep

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

2

Cook Couscous

• Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites, mushrooms, and a pinch of salt and pepper. Cook, stirring occasionally, until veggies are slightly softened, 1-2 minutes. • Stir in 2 1⁄2 cups water (5 cups for 4 servings), stock concentrate, and couscous. Cover and bring to a boil, then reduce heat to a low simmer. Cook until couscous and veggies are tender, 5-7 minutes.

3

Make Chowder

• Meanwhile, quarter lemon. • In a small bowl, combine half the cornstarch with 1 TBSP water(all the cornstarch and 2 TBSP water for 4 servings). • Once couscous and veggies are tender, add cream sauce base, Italian herb paste, spinach, and cornstarch mixture to pot. Stir to combine and cook, stirring occasionally, until thickened, 2-3 minutes more.

4

Finish & Serve

• Divide chowder between bowls; top with croutons and scallion greens. Serve with a squeeze of lemon juice and remaining lemon wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***

Nutrition per serving

620

kcal

Calories

22

g

Fat

9

g

Saturated Fat

63

g

Carbohydrate

8

g

Sugar

5

g

Dietary Fiber

44

g

Protein

140

mg

Cholesterol

1070

mg

Sodium

Similar Recipes

Mushroom, Shrimp & Couscous Chowder

Mushroom, Shrimp & Couscous Chowder

Mushroom & Chicken Sausage Chowder

Mushroom & Chicken Sausage Chowder

Creamy Mushroom Chowder with Couscous

Creamy Mushroom Chowder with Couscous

One-Pot Chicken Sausage & Chickpea Soup

One-Pot Chicken Sausage & Chickpea Soup

Back to recipes

Made with ♥ by Norman Huth

HelloFresh Database

Made with ♥ by Norman Huth