Chicken Israeli Couscous Soup Recipe

  • 1 yellow onion, finely chopped (large)
  • 1 stalk celery, chopped fine
  • 4 cloves garlic, minced
  • 1 can roasted green chili peppers (small can)
  • 3 tomatoes, peeled (or blanched to remove skins), chopped
  • 1 tablespoon parsley, chopped
  • 8 cups chicken broth
  • 1 tablespoon tomato paste (or ketchup)
  • 2 cups cooked chicken, shredded
  • 1 tablespoon dried oregano
  • 1/2 cup corn kernels
  • 1/2 cup frozen peas
  • 1 cup Israeli couscous
  • 1 tablespoon butter
  • olive oil
  • salt & pepper
Coat bottom of pan with olive oil. Add onions, celery, garlic and peppers. Cook until vegetables are soft. Add the tomatoes and parsley. Cook for a few more minutes. Add the chicken broth and the shredded chicken and bring to a boil. Add the tomato paste and stir until dissolved. Add the oregano, salt and pepper. Bring to a soft boil, cover, reduce heat and simmer for 20 minutes. Melt the butter in a skillet. Add the couscous and brown. After the soup has simmered for 20 minutes, add the peas, corn and couscous. Simmer for 20 more minutes Serve with crusty bread. Wonderful on a chilly or rainy day!
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