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Chicken and Vegetable Couscous Soup

Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

  • 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

Instructions

  • 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.