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Chicken Israeli Couscous Soup - Recipe

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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!
-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