Categories: Soup
Ingredients
- 10 cups chicken broth
- 3 tablespoon olive oil
- 8 cloves garlic, minced
- 1 sweet onion
- 1 whole shallot
- 1 large lemon, zested
- 2 boneless skinless chicken breasts
- 1 cup israeli (pearl) couscous
- 1/2 teaspoons crushed red pepper
- salt and pepper
Directions
- Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic and shallot for 3-4 minutes to soften.
- Add the chicken stock, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
- Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
- Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Taste and salt and pepper as needed. Serve warm.