Chicken and Vegetable Couscous Soup
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
- 1 cup tricolor pearl couscous single color pearl couscous is just fine, too
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove
- ½ cup chopped yellow onion
- 2 celery stalks diced
- salt and pepper to taste
- 2 teaspoons fresh thyme leaves
- 6 cups low-sodium chicken broth?1 cup water
- 1 large carrot Blade D, noodles trimmed
- 1.5 cups shredded cooked chicken I shredded poached boneless skinless chicken breasts
- 5 ounces baby spinach
Cook the couscous according to the packaging directions. Once done, fork to fluff and recover to keep warm.
Heat the oil in a large pot or Dutch oven over medium-low heat. Once oil is shimmering, add the garlic, onion, celery, season with salt and pepper and saute until softened, about 5 minutes, stirring occasionally. Add the thyme, stir for 30 seconds until fragrant, and then add the chicken broth and water and bring to a boil. Once boiling, reduce heat to medium and add the carrot noodles and chicken and let cook for 3 minutes or until the noodles are al dente. Stir in the spinach and couscous, season with salt and pepper, and let simmer for 2-3 minutes more or until spinach wilts.
Serve into bowls.