Sort ingredients
rvl1
QR Code
Listen
Pdf
VEGGIES: Add olive oil to a large Dutch oven or soup pot over medium-high heat. Once the oil is shimmering, add the onion, celery, carrots. Season to taste-- we add ¼ teaspoon salt & pepper. Cook, stirring often, until the onions are turning translucent and begin to soften, about 5 to 7 minutes.
SEASONINGS AND CHICKEN: Add the garlic, ginger, curry powder, turmeric, dried thyme, plus more salt and pepper to taste (we add another ¼ teaspoon of each). Stir constantly for 30 seconds to 1 minute or until very fragrant. Add in the uncooked chicken (Note 1), chicken broth, and bay leaf; stir.
COUSCOUS: Bring soup to a boil and then stir in the couscous. Be sure to press chicken below the liquid. Bring back to a boil then reduce the heat to medium low and simmer (uncovered) for 18-23 minutes or until couscous is pleasantly tender and chicken is fully cooked through.
FINISH: Remove soup from heat. Remove the chicken to a cutting board and shred with two forks or dice with a knife. Back to the soup: stir through the peas, optional parsley, and the shredded chicken. Stir well. Mix in lemon juice (added to taste) for some brightness and acidity if desired. Taste for seasoning, ladle into bowls, and enjoy with some crusty warm bread!