Chicken breast, cooked in a Dutch oven, simmers in a light broth with a collection of vegetables. Kalamata olives and couscous adds a delicious taste and unexpected texture.
Mediterranean Chicken Soup
Prep Time
10MINUTES
10 minutesCook Time
40MINUTES
40 minutesServes
8Calories
420- Calories420
- Total Fat12 g
- Cholesterol110 mg
- Sodium2470 mg
- Total Carbohydrate24 g
- Protein52 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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Ingredients
4 cans chicken broth, 15.5 oz.
2-1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 carrots, peeled and sliced
4 celery stalks, sliced
1 yellow onion, diced
1 can chickpeas, 15 oz.
1 box couscous, 10 oz.
1 cup Kalamata olives, pitted, cut in half
1 cup parsley, fresh, chopped
1 lemon, zest
Cooking Instructions
- Place chicken in a large Dutch oven, cover with broth and season with salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through. Transfer chicken to a plate and let cool. Using 2 forks, shred chicken breasts.
- Strain the broth and return to pan. Add the chicken, carrots, celery, onions and chickpeas. Simmer 10 minutes or until the vegetables are soft.
- Cook the couscous according to package directions. Stir the olives, parsley and lemon zest into the couscous.
- Divide couscous among bowls and top with soup.