Description
A hearty and comforting soup with tender chicken, pearl couscous, and vegetables, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 cups chicken broth
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup pearl couscous
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Add garlic, thyme, and rosemary; cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Add chicken breasts, reduce heat to low, and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.
- Stir in pearl couscous and cook according to package directions (usually about 8-10 minutes) until tender.
- Add frozen peas and cook for an additional 2 minutes. Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with fresh parsley. Serve hot.
Notes
For a creamier soup, stir in 1/2 cup heavy cream or coconut milk at the end. Substitute chicken with chickpeas for a vegetarian version.
Nutrition
- Calories: 380 kcal
- Sugar: 6 g
- Fat: 12 g
- Carbohydrates: 35 g
- Protein: 32 g