Mediterrean 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

1 lemon



  1. Prepare the couscous according to package directions. You can use the smaller, more widely available Moroccan couscous but I prefer the larger, Israeli variety.
  2. 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.
  3. Add in the carrots and celery and saute for 2 more minutes.
  4. Stir in the chicken and saute 2 more minutes.
  5. Pour the chicken broth into the pot and bring the mixture just to a simmer for 10 minutes or until the vegetables are tender.
  6. Mix in couscous, parsley, olives, and seasonings.
  7. Serve each soup bowl topped with feta cheese and fresh squeezed lemon juice.








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