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.

Ingredients

• 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

 

Directions:

1. Preheat the oven to 375 degrees.
2. 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.
3. While the chicken cooks, melt the butter in a large pot. Add in the garlic and cook 30 seconds until fragrant.
4. Add the celery, carrots and onions and stir to combine. Cook until the vegetables begin to soften, about 7 minutes.
5. Add in the stock and stir. Bring to a boil then reduce to simmer.
6. 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.
7. While it cooks, melt 2 Tbsp. of butter in a sauce pan.
8. Add flour and whisk to combine. It should have the consistency of a paste.
9. 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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