chicken soup with beans and israeli couscous
This soup is nourishing, nostalgic, and will make you feel better if you're a bit under the weather.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- 6 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 6 cups chicken stock
- 1 pound boneless skinless chicken, cut into bite size pieces.
- 1 teaspoon fresh rosemary, minced
- 1/2 cup celery leaves, chopped
- 1 teaspoon thyme, minced
- 1 can cannellini beans, drained
- 1 cup Israeli couscous, uncooked
- 1 cup frozen peas
- salt and pepper
How To Make chicken soup with beans and israeli couscous
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Step 1Add olive oil to a large Dutch oven. Once the oil is hot, add the onions, carrots, celery, and garlic. Cook for about 5 minutes. Add the ginger and turmeric and cook for about 30 seconds. Add the chicken, chicken stock, rosemary, and thyme.
-
Step 2Bring to a boil and reduce to simmer and add the beans and couscous. Simmer about 20 minutes. Add the peas and cook 5 more minutes. Add the celery leaves and taste and add salt and pepper. Serve
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