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Couscous Chicken Soup Recipe

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This recipe for Couscous Chicken Soup, by , is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Virginia Holcomb

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped onions (about 1/2 of a medium)
3/4 cup sliced leeks (about 1 medium, white and light green parts only)
1/2 cup sliced carrots (about 1 medium)
1/2 cup chopped celery (about 2 ribs)
1 tablespoon minced ginger
1 tablespoon minced lemongrass (or paste)
2 cloves minced garlic
1/2 teaspoon ground turmeric
4 cups chicken stock
8 ounces cooked chicken, chopped or shredded (rotisserie chicken is great)
1 cup Pearl couscous (larger than regular couscous)
1/2 of a lemon
salt and pepper
chopped fresh parsley for garnish

Directions:
Directions:
Heat one tablespoon of the stock in a 4 to 5 qt Dutch oven or stock pot over medium. When it begins to sizzle, add the onions, leeks, carrots, and celery. Saute until the vegetables are soft, about 6 minutes. Stir in the ginger, lemongrass, and garlic, and heat until aromatic. Sprinkle the turmeric over the vegetables and stir.

Add the stock, chicken, and couscous, and bring to a light boil. Reduce heat to maintain a gentle simmer; cook for 15 minutes. Squeeze the half lemon into the soup, taste, and season with salt and pepper to your liking. Top with parsley before serving

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
*Tip: Some stores sell a soup prep veggie mix with celery, carrots, and onions already chopped up! Makes this even quicker and easier to make!

 

 

 

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