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.
8
Servings
10 m
Preparation
40 m
Cooking
420
Calories
Ingredients
3 pounds Fresh Boneless Skinless Chicken Breasts
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
| Calories | 420 |
| Protein | 52 g |
| Total Fat | 12 g |
| Cholesterol | 110 mg |
| Sodium | 2470 mg |
| Total Carbohydrate | 24 mg |
*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
Directions
1. 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.
2. Strain the broth and return to pan. Add the chicken, carrots, celery, onions and chickpeas. Simmer 10 minutes or until the vegetables are soft.
3. Cook the couscous according to package directions. Stir the olives, parsley and lemon zest into the couscous.
4. Divide couscous among bowls and top with soup.
| Calories | 420 |
| Protein | 52 g |
| Total Fat | 12 g |
| Cholesterol | 110 mg |
| Sodium | 2470 mg |
| Total Carbohydrate | 24 mg |
*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
