Easy Mediterranean Chicken Soup
5 degrees Fahrenheit. That’s the temperature outside–but with the windchill it feels more like -6. Chicken noodle soup time. I’m getting tired of the regular chicken soup as the temperatures continue to slide. To capture a little bit of summer in a bowl, while warming myself up I’ve been making this Mediterranean version.
4 cups chicken broth
2 cups cooked, chopped chicken (hello, leftovers!)
3 carrots, diced
2 celery stalks, diced
1 medium onion, diced
2 cloves garlic, minced
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika (smoked, preferred)
1 10-oz. box Israeli couscous
1/2 cup kalamata olives, pitted and diced
1/2 cup fresh parsley, chopped
1/2 cup crumbled feta cheese
2 tbsp. olive oil
- Prepare the couscous according to package directions. You can use the smaller, more widely available Moroccan couscous but I prefer the larger, Israeli variety.
- Place the 2 tbsp. of olive oil in the bottom of a soup pot to coat. Saute the onions and garlic over medium-high heat until fragrant and the onions translucent.
- Add in the carrots and celery and saute for 2 more minutes.
- Stir in the chicken and saute 2 more minutes.
- Pour the chicken broth into the pot and bring the mixture just to a simmer for 10 minutes or until the vegetables are tender.
- Mix in couscous, parsley, olives, and seasonings.
- Serve each soup bowl topped with feta cheese and fresh squeezed lemon juice.