Summary

Ingredients

• 350 g chicken breast fillet (s)
• 2 tablespoon olive oil
• 1 tablespoon curry powder
• 1 ½ liters chicken broth
• 1 bunch parsley
• 2 bell peppers, red and yellow
• 1 can chickpeas, (drained weight 265g)
• 2 carrot (s)
• 100 g couscous
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Wash the chicken breast. Heat oil in a pot. Sprinkle in the curry powder, sauté briefly and immediately deglaze with the stock. Bring to the boil, add the meat and simmer over a low heat for 25 minutes.
2. Finely chop the parsley. Peel the peppers with a peeler and cut into 2 cm diametermonds. Drain the chickpeas in a colander, rinse. Peel and slice the carrots.
3. Add the carrots to the soup after 15 minutes. When the cooking time is over, remove the meat and let it cool down a little. Add the couscous, chickpeas and paprika to the broth, simmer for 5 - 10 minutes.
4. In the meantime, cut the chicken into strips. Add parsley and meat to the soup, season with salt and pepper