Ingredients
Scale
- 2 tablespoons olive olive
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium yellow onion, diced (about 1 heaping cup)
- 3/4 cup peeled and chopped carrots
- 3/4 cup chopped celery
- 4 garlic cloves, minced
- 1 tablespoon peeled and finely grated ginger
- 2 whole roasted lemons
- 1 lay leaf
- 7 cups low-sodium chicken broth
- 1 cup Israeli couscous, boiled until soft and drained
- 1/3 cup chopped fresh herbs like parsley and dill
Instructions
- In a large, heavy-bottom pot heat olive oil and butter. Once hot, add the chicken thighs and season generously with salt and pepper. Flip the chicken thighs, allowing the brown to golden on both sides.
- Once golden, remove the chicken thighs onto a plate and set aside. (It’s ok if the thighs aren’t cooked completely through as they’ll cook again in the stock.)
- Add the onions, carrots, and celery to the pan. Allow to cook, stirring occasionally, until the vegetables are lightly softened and the onions start to become translucent, about 5 minutes.
- Add the garlic and ginger and stir for 2 minutes more.
- Coarsely dice the resting chicken and place back in the pot. Add the whole roasted lemons and bay leaf. Add the chicken broth. Bring the soup to a simmer and allow to simmer uncovered until the chicken is cooked through and vegetables are softened, about 25 minutes.
- While the soup simmers, boil and drain the Israeli couscous. Set aside.
- To serve, ladle soup into bowls and top with couscous, torn fresh parsley and torn fresh dill.
- Soup will keep in an airtight container in the refrigerator for up to 4 days and also freezes quite well for your future self.