Chicken Veggie Soup

Hearty Chicken Soup packed with Veggies

AuthorSara Bojarski Prep Time: 0:20:00
Cook Time: 2:00:00
Total Time: 2:20:00
Serving Size: Serves 2-4 Ingredients
  • 1 lbs Chicken
  • Salt and Pepper
  • Canola Oil
  • 3/4 Cups small dice Onion
  • 2 small dice Celery Stalks
  • 1 1/2 Cups small dice Carrot
  • 2 minced Garlic Cloves
  • 4 Cups Low Sodium Chicken Stock
  • 2 Cups Water
  • 1 Sachet (Parsley Stems, Thyme, Peppercorns and Bay Leaf)
  • 5 oz Frozen Spinach
  • 1 Cups Frozen Peas
  • 1/2 Cups Couscous
  • 1 Handful minced Parsley
  • grated Parmesan Cheese ((optional: to serve with))
  • Season your chicken with salt and pepper on both sides. In a large pot, heat up enough Canola Oil just to coat the bottom of the pot. Once hot, saute your chicken on both sides til done. Remove chicken to a resting rack and reserve.
  • Add your onion, celery and carrot to the same pot you cooked the chicken in a cook over a medium heat for about 5-8 minutes. Make sure to use a spoon and scrape up all the browned bits from the bottom of the pot (these are the fonds that the chicken left over and are full of flavor). Now add in your garlic, cook another 2 minutes.
  • At this point, add in your chicken stock, water, and sachet. Bring to a boil, cover and reduce to a low simmer - cook at least 1 hour. While your broth is cooking, cut up your chicken into small pieces and reserve.
  • At this point, remove your sachet and discard, and add in your couscous. I usually make my chicken soup with Orzo Pasta but today I wanted to try something different. Cook for about 3 minutes, and add in your spinach, chicken, and peas. Cook til the couscous are soft. Taste, and season with salt and pepper. At the last minute, stir in your parsley. * I also like to add just a pinch of cayenne to give it some depth!
  • I like to serve my soup with a little grated parmesan on the side to sprinkle in.