A warm and nourishing hug in a bowl, this comforting soup is perfect for when you need a little pick-me-up. Packed with tender poached chicken, vibrant baby spinach, and the subtle spice of Banhoek Chilli Oil, it’s a flavourful remedy to soothe and energize. Whole wheat couscous adds heartiness, while aromatic ginger, turmeric, and a bouquet garni create a deeply flavorful broth. Whether you’re feeling under the weather or just craving something wholesome, this soup is sure to bring comfort and joy to your table.
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SERVES 4-6
TIME 10MINS PREP,
20MINS COOKING
INGREDIENTS:
1 onion, halved and thinly sliced
2 celery sticks, thinly sliced
1 red chilli, finely sliced
1 thumb-sized piece of ginger, peeled and grated
2 garlic cloves, finely sliced
2 chicken breasts (approx. 160g each)
1 tbsp tomato paste
1 tsp turmeric
1 bouquet garni (a bunch of fresh thyme, bay leaf, and parsley, tied together)
1 parmesan rind (optional; omit for dairy-free)
1–1.5L chicken or vegetable stock (as needed)
1 cup spinach
1/2 cup whole wheat couscous
1 tbsp Banhoek Chilli Oil (or olive oil)
Salt and pepper, to taste
METHOD:
Start by prepping the vegetables. Halve the 1 onion through the root and thinly slice it. Thinly slice 2 celery sticks, finely slice 2 garlic cloves and 1 red chilli, and peel and grate the ginger.
Heat 1 tbsp Banhoek Chili Oil in a Dutch oven or soup pot over medium heat. Add the onion, celery, chilli, ginger, and garlic, and sauté with the lid on until softened (about 5 mins).
Add 1 tbsp tomato paste and 1 tsp turmeric to the pot. Cook for 2–3 minutes, stirring occasionally, to remove the raw taste from the tomato paste.
Pour in 1–1.5L chicken or vegetable stock (enough to cover the ingredients) and add the parmesan rind and bouquet garni. Place the 2 chicken breasts into the pot along with 1/2 cup whole wheat couscous. Bring the mixture to a gentle simmer over low to medium heat.
Simmer for 8–15 minutes, depending on the size of the chicken breasts, until the chicken is fully cooked. For perfectly poached chicken, aim for an internal temperature of 65°C (149°F) at the thickest part; it will rest to 70°C (158°F) off the heat. If unsure, cut into the chicken to check that it is firm and opaque.
Once the chicken is cooked, turn off the heat and remove the chicken from the pot. Use two forks to shred the meat, then return the shredded chicken to the pot. Remove the bouquet garni and parmesan rind, discarding both.
Stir in 1 cup baby spinach until wilted. Taste and season with salt and pepper as needed.
Ladle the soup into bowls and enjoy warm.
NOTES:
Parmesan rind: Adds a savoury, umami depth to the broth but can be omitted for a dairy-free version.
Bone broth: A gelatinous, nutrient-dense bone broth brings additional health benefits and a richer flavour to this soup.
Cooking time: Larger chicken breasts may take closer to 15 minutes; check for doneness accordingly.
