Mediterranean Chicken Soup
Nothing beats homemade chicken broth/stock. Right from the get-go, this soup makes it's own broth in the process. It is most satiating and delicious. Even better served as leftovers! Swap out the couscous with white basmati rice and make it gluten free.
- 1 3.5-4 lbs Chicken
- 6 carrots, (3 cut into 1' pieces), the other 3 thinly sliced
- 4 celery stalks, (2 cut into 1" pieces), the other 2 thinly sliced
- 1 large yellow onion
- 2.5 Teas. good salt (Himalayan, Redmond's REAL Salt)
- 1 Teas. whole black peppercorns
- 1 Tbsp. Orgiginal Ghee, (Heirloom Salt + Pepper or Black Garlic Ghee are yummy)
- 1 10oz box pearl couscous
- 1 cup kalamata olives, pitted and chopped
- 1 cup flat-leaf parsley leaves, roughly chopped
- 1 15oz can chickpeas, drained and rinsed well
- 1 lemon, cut into wedges
- Rinse the chicken inside and out and pat dry with paper towels. Place the chicken in a large pot.
- Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion.
- Place the vegetables into the pot along with salt, peppercorns and enough cold filtered water to cover, about 8 cups.
- Bring to a boil and then reduce the heat to simmer. Skim off any foam that rises to the top until the chicken is cooked, about 25-30 minutes. Transfer the chicken to a bowl and allow it to cool.
- Strain the broth and discard the vegetables.
- Thinly slice the other 3 carrots and 2 celery stalks and saute in ghee using the same stock pot, until they're somewhat soft. Add the broth to the pot and cook for about 10 minutes.
- While the soup simmers, cook the couscous according to package directions. Add the olives, parsley and couscous to the pot.
- When the chicken is cool enough, shred the meat and add it to the soup pot.
- Stir in the chickpeas. Season to taste.
- Place soup in bowl and add a small teaspoon of ghee. Serve with lemon wedges.
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