Chicken, Cheesy Spinach & Mushroom Soup

🥘 Ingredients

• Italian cheese blend
  1 c
• black pepper
  1 tsp
• butter
  2 tbsp
• button mushrooms
  8 oz
• cannellini beans
  2 unit
• chili flakes
  2 tsp
• chopped chicken breast
  20 oz
• cooking oil
  2 tsp
• garlic
  4 clove
• israeli couscous
  1.5 c
• salt
  1 tsp
• spinach
  10 oz
• veggie stock concentrate
  6 unit

🍳 Cookware

• large pot

1. 

   1

   Wash and dry produce. Trim and quarter button mushrooms . Drain chopped chicken breast and pat dry. Heat a drizzle of cooking oil in large pot over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, ⏱️ 5 minutes . Turn off heat; transfer to a paper towel-lined plate; wipe out pot.

   button mushrooms: 8 oz, chopped chicken breast: 20 oz, cooking oil: 2 tsp
2. 

   2

   Heat a drizzle of oil in the same large pot over medium heat. Add all the mushrooms and cook, stirring occasionally, until browned, ⏱️ 5 minutes . Season with salt and black pepper . Meanwhile, peel and mince or grate garlic .

   salt: 1 tsp, black pepper: 1 tsp, garlic: 4 clove
3. 

   3

   Stir butter (use 1 TBSP for 2 servings) and half of the garlic into the pot; cook until fragrant, ⏱️ 30 seconds . Stir in veggie stock concentrate , israeli couscous , cannellini beans and their liquid, along with 2 cups water (4 cups for 4 servings). Bring to a boil, then reduce to a low simmer. Stir in spinach and cook until spinach is wilted and flavors meld, ⏱️ 7 minutes . Season with salt and pepper if desired. Once wilted, fold in the cooked chicken from step 1.

   butter: 2 tbsp, veggie stock concentrate: 6 unit, israeli couscous: 1.5 c, cannellini beans: 2 unit, spinach: 10 oz
4. 

   4

   Divide the soup between 2 bowls; top with Italian cheese blend and sprinkle with chili flakes to taste.

   Italian cheese blend: 1 c, chili flakes: 2 tsp