Mediterranean Chicken Soup

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.
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
10

MINUTES

10 minutes
Cook Time
40

MINUTES

40 minutes
Serves
8

Calories
420

  • Calories420
  • Total Fat12 g
  • Cholesterol110 mg
  • Sodium2470 mg
  • Total Carbohydrate24 g
  • Protein52 g

Ingredients

  • 3 pound

  • 4 can chicken broth, 15.5 oz.

  • 2-1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 3 carrots, peeled and sliced

  • 4 stalk celery, 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. 

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