Creamy Mushroom and Chicken Chowder with Couscous and Spinach

This isn’t your typical chowder-there’s no seafood here! Instead, we’ve loaded it with earthy mushrooms, tender chicken and fresh spinach, all in a rich, herb-infused broth. Israeli couscous adds a delightful springy texture, while crunchy croutons provide the perfect finishing touch.

Ready in just 15 minutes, this one-pot wonder is ideal for busy weeknights when you need a comforting, satisfying meal without the fuss. A squeeze of lemon brightens every spoonful, making this veggie-packed chowder a new family favorite.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian Herb PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
2. 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 2½ 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. 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. Divide chowder between bowls; top with croutons and scallion greens. Serve with a squeeze of lemon juice and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but Israeli couscous is larger and chewier. If using regular couscous, reduce cooking time to about 5 minutes.

Can I make this chowder vegetarian?

Absolutely! Omit the chicken and use vegetable stock concentrate. You can add extra mushrooms or tofu for protein.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or milk if needed.