Prep time: 20 minutes
Pairs well with: Saltine crackers or a chunk of crusty French bread
- 1 Cup sliced celery
- 1 Cup sliced carrots
- 1 Cup diced onion
- 1 Tbsp. olive oil
- 1 heaping Tbsp. grated fresh ginger root
- 2 Tbsp minced garlic
- 1 tsp. ground turmeric powder
- ½ tsp. dried oregano
- ½ tsp. dried dill
- ½ tsp. dried parsley
- Pinch of ground cayenne (optional)
- 6 Cups chicken Broth
- 3 Cups water
- 2-3 Cups of shredded or chopped Rotisserie Chicken
- ¾ Cup Israeli Cous Cous
- Kosher salt to taste
- In a Dutch oven over medium heat, sauté the celery, onions and garlic with the olive oil for 5 minutes or until the onions are translucent.
- Add in the minced garlic, grated ginger root, turmeric, oregano, dill, parsley and cayenne.
- Sauté stirring frequently so the garlic doesn’t burn for two minutes to incorporate all the ingredients.
- Add in the rotisserie chicken, chicken broth and water. Bring to a boil then lower the heat and simmer for 25-30 minutes.
- Add in the Israeli Cous Cous and simmer for 10 more minutes or until the cous cous is tender.
- Taste and adjust for salt as needed and serve.
- Trader Joes sells a great shortcut to this soup in their already prepped Mirepoix mix which you can easily swap out for the onion, carrot, and celery. It can be found in the salads and fresh vegetable section.
- This soup freezes extremely well! We keep individual portions stocked in the freezer during flu season for quick nutritious meals when sick.
- Not a fan of Israeli Cous Cous, or perhaps your local store doesn’t carry it? You can easily swap it out for egg noodles or your favorite noodle of choice.
- Adjusting at the end for salt if needed will depend on how salty your chicken broth is, so add salt with a careful hand at first.
- Don’t skip the fresh ginger root! It gives the soup some extra flu fighting properties and gives a spicy (but not too spicy!) kick to the soup.
Photos by Marla Smith Photography