This chicken soup with pearl couscous is superb comfort food, something most turn to when the weather turns cool. This soup is easy to make and cleanup is minimal, perfect for a weeknight.
Ingredients:
-Original recipe (1X) yields 4 servings
-6 cups low sodium chicken broth
-1 small onion, diced
-3 carrots, chopped
-2 cups cubed chicken
-1/2 cup Israeli couscous
-salt and freshly ground black pepper
-3 tablespoons unsalted butter
-3 tablespoons all-purpose flour
-1 tablespoon chopped fresh parsley, or as needed, for garnish
Directions:
1)Bring chicken broth to a simmer in a pot over medium heat. Add onions, carrots, diced chicken, couscous, salt, and pepper and cook for 10 minutes.
2)Microwave butter in a small glass bowl until melted, about 30 seconds. Add flour, whisking well until smooth.
3)Whisk roux into broth, and cook until slightly thickened, about 10 minutes. Garnish with parsley and serve immediately.