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Ingredients
- 1 cup chopped onions about 1/2 of a medium
- 3/4 cup sliced leeks about 1 medium, white and light green parts only
- 1/2 cup sliced carrots about 1 medium
- 1/2 cup chopped celery about 2 ribs
- 1 tablespoon minced ginger
- 1 tablespoon minced lemongrass or paste
- 2 cloves minced garlic
- 1/2 teaspoon ground turmeric
- 4 cups chicken stock
- 8 ounces cooked chicken chopped or shredded (rotisserie chicken is great)
- 1 cup pearl couscous
- 1/2 of a lemon
- salt and pepper
- chopped fresh parsley for garnish
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Preparation
Step 1
Instructions
Heat one tablespoon of the stock in a 4 to 5 quart Dutch oven or stock pot over medium. When it begins to sizzle, add the onions, leeks, carrots, and celery. Saute until the vegetables are soft, about 6 minutes. Stir in the ginger, lemongrass, and garlic, and heat until aromatic. Sprinkle the turmeric over the vegetables and stir.
Add the stock, chicken, and couscous, and bring to a light boil. Reduce heat to maintain a gentle simmer; cook for 15 minutes. Squeeze the half lemon into the soup, taste, and season with salt and pepper to your liking. Top with parsley before serving.