Cold-Fighting Couscous Chicken Soup

• Meat

  • 8 oz Chicken, cooked

• Produce

  • 1/2 1 cup chopped onions
  • 1/2 cup Carrots
  • 1/2 cup Celery
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • 3/4 cup Leeks
  • 1/2 Lemon
  • 1 tbsp Lemongrass
  • 1 Parsley, fresh

• Canned Goods

  • 4 cups Chicken stock

• Pasta & Grains

  • 1 1 cup pearl Couscous

• Baking & Spices

  • 1 Salt and pepper
  • 1/2 tsp Turmeric, ground

Found on soupaddict.com

Description

Ingredients

• 1 cup chopped onions (about 1/2 of a medium)
• 3/4 cup sliced leeks (about 1 medium, white and light green parts only)
• 1/2 cup sliced carrots (about 1 medium)
• 1/2 cup chopped celery (about 2 ribs)
• 1 tablespoon minced ginger
• 1 tablespoon minced lemongrass (or paste)
• 2 cloves minced garlic
• 1/2 teaspoon ground turmeric
• 4 cups chicken stock
• 8 ounces cooked chicken, chopped or shredded (rotisserie chicken is great)
• 1 cup pearl couscous
• 1/2 of a lemon
• salt and pepper
• chopped fresh parsley for garnish

Directions

• Heat one tablespoon of the stock in a 4 to 5 quart Dutch oven or stock pot over medium. When it begins to sizzle, add the onions, leeks, carrots, and celery. Saute until the vegetables are soft, about 6 minutes. Stir in the ginger, lemongrass, and garlic, and heat until aromatic. Sprinkle the turmeric over the vegetables and stir.
• Add the stock, chicken, and couscous, and bring to a light boil. Reduce heat to maintain a gentle simmer; cook for 15 minutes. Squeeze the half lemon into the soup, taste, and season with salt and pepper to your liking. Top with parsley before serving.