Lemony Chicken Soup

Lemony Chicken Soup

Prep Time: 20 minutes

Serves: 4–6

Ingredients

  • 1/4 cup Israeli couscous
  • 2 Tbsp olive oil
  • 5 whole green onions, trimmed and thinly sliced
  • 64-oz chicken stock
  • 3 lemons, juiced
  • 1 bunch asparagus, cut into 1/2" pieces
  • 4 cups pulled rotisserie chicken, about one chicken
  • 1/4 cup chopped chives, for garnish

Preparation

Preheat the oven to 350°F. Place the couscous on a sheet pan and roast for about 5 minutes until lightly toasted. Set aside.

In a large stock pot, heat the olive oil over medium heat. Add the green onions and sauté for about 2 minutes, stirring occasionally.

Pour in the chicken stock and bring to a boil. Add the toasted couscous, reduce to a simmer, and continue to cook for about 10 minutes.

Then, stir in the juice of the 3 lemons, asparagus, and chicken. Simmer for about 5 minutes or until asparagus is tender.

Season to taste and serve immediately with fresh chives.

Cook's Notes

If you don't like asparagus, you could substitute frozen peas instead.

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