Mediterranean Chicken Soup
- prep time 1 min
- total time 70 min
- serves 6
With fresh herbs, veggies and couscous, this is anything but chicken noodle soup.
Michael Smith Chef at Home
1 fresh local chicken
2 bay leaves
1 heads fennel, chopped
1 zucchini, chopped
1 red pepper, seeded and chopped
4 onions, peeled and chopped
1 can can chopped tomatoes (28oz)
1 can chick peas, drained (398mL)
20 olives, pits removed
10 clove garlic, peeled and sliced
1 cup Israeli couscous, regular couscous or bulgur wheat
1 Tbsp dried oregano
6 sprig fresh thyme
Salt and pepper
1. Cut the chicken into pieces: remove the legs, separating the thighs and drums; cut off the wings, cut off the breasts and cut each one in half. Place all the pieces in a large soup pot with the bay leaves, cover with 3 or 4 liters of cold water and bring to a simmer. After a few minutes some impurities and foam will rise to the surface. Skim most of it away once or twice.
2. Simmer for 1 hour then carefully strain out the chicken pieces and carcass reserving the broth in the same pot. When the chicken is cool enough to handle, shred the meat off the bones. Reserve the meat, discard the carcass and bones.
3. Add the fennel, zucchini, red pepper and onions to the simmering broth. Add the tomatoes, chick peas, olives, garlic, couscous, oregano, thyme and salt and pepper and continue to simmer until vegetables are tender and the couscous is soft. Stir in the shredded chicken and continue cooking for a few minutes until it is heated through.