Chicken noodle soup is the first thing to enter people’s minds when they think comfort food. It’s hearty and warm without being overly heavy. And even in the summer, a big bowl of chicken soup can be comforting and delicious. Sometimes, however, it is a little fun to make a few tweaks to the classics. This chicken soup replaces noodles with pearl couscous for a new an unexpected twist on the old traditional soup.
- 3 chicken breast, trimmed of fat
- 1 Tbsp. butter
- 2 cloves garlic
- 3 celery stalks, chopped
- 3 large carrots, peeled and chopped
- 2 medium yellow onions, chopped
- 8 cups chicken stock
- 1 cup pearl couscous
- 2 Tbsp. butter
- 2 Tbsp. flour
- salt and pepper to taste
- Preheat the oven to 375 degrees.
- Generously season the chicken breast with salt and pepper. Place on a foil-lined baking sheet and bake 25 to 30 minutes until chicken is cooked through.
- While the chicken cooks, melt the butter in a large pot. Add in the garlic and cook 30 seconds until fragrant.
- Add the celery, carrots and onions and stir to combine. Cook until the vegetables begin to soften, about 7 minutes.
- Add in the stock and stir. Bring to a boil then reduce to simmer.
- Once the chicken is cooked through, remove to a cutting board and slice into large chunks. Add the chicken to the pot and return to a boil.
- While it cooks, melt 2 Tbsp. of butter in a sauce pan.
- Add flour and whisk to combine. It should have the consistency of a paste.
- Add to the pot and stir to combine. This will give the soup a bit of richness.
Stir in cooked couscous and cook an additional two minutes until completely hot throughout. Serve immediately.
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