This hearty soup is flavored with fresh herbs, cumin, and ginger.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 19
Steps:
- Cut one carrot in half; place in a medium stockpot. Add chicken, 2 quarts water, leeks, celery, parsley, thyme, bay leaves, and 1 teaspoon salt. Bring to a boil. Reduce heat to low; simmer for about 1 hour; skim off any scum. Remove chicken. Pass stock through a cheesecloth-lined strainer. Remove chicken meat from bones and slice into 1/2-inch-thick strips.
- Rinse stockpot; return stock to it. Set over medium-low heat; add ground pepper. Dice remaining 2 carrots. Add carrots, tomatoes, cumin, ginger, and squash to stock; simmer over medium heat until vegetables are tender, about 25 minutes.
- Meanwhile, bring 1 cup water to a boil in a small saucepan. Add couscous and remaining 1/2 teaspoon salt; cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Stir in jalapeeno cilantro.
- Add zucchini and chickpeas to soup; cook until tender, about 5 minutes. Add chicken meat; simmer to heat through, about 5 minutes. Adjust seasoning.
- To serve, place a spoonful of couscous in a soup bowl; spoon soup around it and add a cilantro sprig and lime wedge.
Nutrition Facts : Calories 197 g, Cholesterol 25 g, Fat 2 g, Fiber 6 g, Protein 14 g, Sodium 470 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love