Description
A comforting and hearty soup featuring tender chicken, vegetables, and pearl couscous in a savory broth.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, diced
- 1 cup pearl couscous
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- In a large pot, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the chicken broth, then add the thyme, bay leaf, and the browned chicken. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the pearl couscous and continue to simmer for another 10 minutes, or until the couscous is tender.
- Season with salt and pepper to taste. Remove the bay leaf. Stir in the fresh parsley just before serving.
Notes
You can customize the seasonings to taste.