Description
A comforting and hearty chicken soup with pearl couscous and vegetables.
Ingredients
Scale
For the Crust:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken thighs, diced
- 6 cups chicken broth
- 1 cup pearl couscous
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add the garlic and chicken, cooking until the chicken is browned on all sides, about 5 minutes.
- Add the chicken broth, pearl couscous, and dried thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through and the couscous is tender. Season with salt and pepper to taste.
- Stir in the fresh parsley before serving.
Notes
You can customize the seasonings to taste.