Ingredients
Soup Ingredients
- 1 lb chicken breast, shredded
- ½ cup pearl couscous
- 4 cups chicken broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tbsp olive oil
- Juice of ½ lemon
- Salt, pepper, thyme, to taste
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced carrots and celery, sautéing for about 3 minutes until they start to soften and release their aroma.
- Add Broth and Simmer: Pour in 4 cups of chicken broth and increase heat to bring the mixture to a gentle simmer.
- Cook Couscous: Stir in ½ cup of pearl couscous. Let it cook uncovered for 10 minutes, stirring occasionally, until the couscous is tender.
- Add Chicken and Lemon Juice: Add the shredded chicken breast and juice of half a lemon into the soup. Season with salt, pepper, and thyme to taste. Let it simmer for an additional 5 minutes to blend flavors and heat the chicken through.
Notes
- Add fresh parsley for an extra burst of flavor and nutrients.
- Include turmeric for a natural anti-inflammatory boost.
- Adjust seasoning according to taste preferences before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup / Dinner
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
