Couscous Chicken Soup with Spinach

Chicken soup is one of the most common soups in existence. I decided to take a break from the normal chicken noodle soup in this case. Therefore, I added couscous to switch it up a bit. Couscous is a semolina based pasta that is formed into very tiny balls. There are a few different types of couscous. However, I decided to go with moroccan couscous, the smallest variety, because it is more easily found in most grocery stores. Spinach was also added to up the nutrition. It blends beautifully with the flavors of the broth and is such an simple, quick green to add to any soup or dish.

This is a very easy recipe so you will not have to spend the entire day standing in the kitchen. You can read a good book while your chicken thighs are boiling and creating your broth. The vegetables can be chopped while your chicken is cooling and you simultaneously blast your favorite music playlist in the background. I recommend 80s music with a lot of Alexander O’Neal, Sade, and Brenda Russell. But hey….that’s just me. Listen to whatever you desire as long as it feeds your soul positivity. Add everything to the pot , wait for a little while, and you’re ready to enjoy your meal. Ladle the soup into your favorite bowl and add a side of toasted bread of your choice. The toasted bread is obviously optional….but for me the 80s playlist is not an option. It is necessary. Enjoy! 😉

Couscous Chicken Soup

Yield: 6 servings

Broth

2 tbsps canola oil

1 onion, chopped

5 garlic cloves, chopped

8 cups chicken stock

1lb chicken thighs, bone in

2 bay leaves

4 to 6 fresh italian parsley stems

Soup

4 carrots, sliced

3 celery stalks, sliced

1 cup couscous

cooked chicken, removed from bones

12ozs spinach, washed with large stems removed

2 tsp turmeric

black pepper, to taste

salt, to taste

Heat the oil in a large dutch oven or pot over medium low heat. Add the chopped onion. Saute for about 3 to 4 minutes. Add the garlic and saute for 2 more minutes.

Add the chicken stock, chicken thighs, black peppercorns, bay leaves, and italian parsley stems.

Boil until the chicken is cook thoroughly. About 45 minutes. Remove the chicken and sit aside in a bowl to cool. Remove and discard the italian parsley stems and bay leaves.

Keep your chicken or soup stock hot over medium low heat. Once the chicken cools, remove the meat from the bones so it will be ready to be added back into the soup. Sit aside for later use.

Add chopped carrots and celery to the pot. Cook, over medium low heat, for about 8 minutes or until it begins to soften.

Add couscous, turmeric, black pepper, salt, and the chicken to the pot. Cook for 10 minutes.

Add the spinach and cook for an additional 5 minutes. Serve hot.