Lemon Chicken Soup with Israeli Cous Cous
December 13, 2017
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.Print