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!
Similar Recipes
Chicken Soup
chicken breasts
chicken broth
bay leaves
long grain rice
Grilled Italian Chicken and Vegetable Soup
fresh parsley
parmesan cheese and croutons for garnish
Chicken and Brown Rice Soup Mix
long grain brown rice
cooked chopped chicken
dried tarragon
long grain brown rice

Chicken Israeli Couscous Soup Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com