A modern take on the classic chicken noodle soup. Brightened up with fresh lemon, colorful heirloom carrots, and my favorite freezer staple – petite peas. The Israeli cous cous replaces a traditional noodle and makes for the loveliest texture!
Soup season for the win!
This recipe is another great resource for Easter dinner leftovers. Throw those veggie tray and rotisserie chicken leftovers together in a pot and resurrect your Easter dinner to create a delicious warm bowl of chicken soup.
Israeli Cous Cous
Israeli Cous Cous was invented during the 1950s when there was a rice shortage in Israel. Israeli Cous Cous (also known as Ptitim in Israel) is a type of toasted pasta shaped like rice balls. It is a delicious ingredient in salads and soups, and an ingredient that adds some cultural interest to your dinner spread.
This quick and easy soup will become not just a solution for leftover veggies and chicken in the refrigerator- but also a new family favorite. Start by sautéing some chopped onion, peeled and sliced carrots, and diced celery. Once the onions are translucent, add some minced garlic, salt, and pepper. Pour four cups of low sodium chicken broth over the sizzling vegetables, add tomatoes, and bring to a simmer. Cover the pot of fresh vegetables and let cook together just until the carrots are tender. Turn off the heat, and stir in some shredded chicken, frozen petite peas, lemon zest and juice, and fresh thyme. Ladle the aromatic soup deliciousness over some Israeli cous cous and serve.
A modern take or better yet a makeover on the classic chicken noodle soup. The secret ingredient in this recipe…lemon! SO bright and flavorful. You’ll never have chicken soup without adding lemon again.
1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
Kosher salt and cracked black pepper, for seasoning
4 cups low-sodium chicken broth
1 (14.5-ounce) can fire-roasted diced tomatoes
2 cups cooked chicken
1 cup frozen sweet garden peas
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves
2 cups Israeli cous cous, cooked
In a large pot over medium-high heat, add olive oil. Sauté onion and carrots for 3-5 minutes until the onion is translucent and fragrant. Add garlic and cook for an additional minute before seasoning with a pinch of salt and pepper.
Add the chicken broth and tomatoes and bring to a gentle simmer. Cover and cook for 10 minutes or until carrots are tender.
Once the carrots are tender, stir in the chicken, peas, lemon zest, lemon juice, and thyme. Continue simmering for an additional 10 minutes then season to taste with additional salt and pepper, if needed.
For serving, add 1/2 cup cooked cous cous to each bowl and ladle the soup over the top.
* Alternatively, you can add the Israeli cous cous at the same time as the broth and tomatoes, just add an extra 2 cups of water.
Prep Time:20 minutes
Cook Time:10 minutes
Keywords: chicken, soup, lemon
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