This healthy soup takes very little time to cook and is packed with flavor and includes the colors of the rainbow all kids will love calling out. If you are short on time in the kitchen with the kids, feel free to purchase these vegetables pre cut from your grocery store to save time, it just may be more expensive. HOT TIP: If you want less a soup and more a vegetable pasta add less water for a thicker consistency.
Homemade Chicken Cous Cous Vegetable Medley Soup (Serves 6-8)
Instructions & Ingredients:
CHICKEN & QUICK STOCK STARTER:
2 Tb. Grapeseed Oil (or Olive Oil if Grapeseed is not available)
8 Chicken Thighs
In a large skillet add 2 Tb. oil and bring to high heat. Salt and pepper chicken thighs on both sides and add to hot pan. Sear on both sides until golden brown. Remove from pan and set aside to let juices pull together and rest. NOTE: Chicken does not need to be thoroughly cooked as will continue cooking in soup. IMPORTANT, leave drippings and all juices from cooked chicken in the pan as this will be used to make a quick and easy stock.
2-3 Smashed/Chopped Garlic Cloves (amount depends on how much garlic you desire)
2 Tb. Bacon Fat (or Olive Oil if do not want to use bacon fat)
1 C. Yellow Onion (diced)
1 C. White Wine
2 C. Pearl Cous Cous (larger Israeli pasta vs smaller standard cous cous)
2 C. Butternut Squash (quarter sized chunks)
2 C. Potato Medley (baby potatoes of various color, halved or quartered based on sizes)
2 C. Baby Carrots (cut baby carrots into halves or thirds based on sizes)
2 C. Celery (chunks)
2 C. English Peas (alike Trader Joe’s packaged product)
1 C. Fresh Corn (sliced off the ears)
2 Tb. Chicken Stock Paste or Chicken Bouillon
6.5 C. Warm Water
Salt & Pepper to taste
Add garlic and onion to hot skillet pan with juices from chicken. Add pearl cous cous and begin to soak up and cook slowly, add wine a bit at a time to begin cooking process.
As cous cous continues to cook, in a separate large stock pot add bacon fat (or olive oil) with potato and carrot medley. Begin to cook and brown lightly. Chop chicken and place with medley cooking along with all juices that have pulled out of chicken from resting. When carrots and potatoes begin to show heading towards a softer texture, add celery, corn and peas. In a small bowl, whisk a portion of the hot water into the bouillon or paste to mix and ensure no clumps will be added to the soup. Add remainder of water to the vegetable medley.
Cook until veggies are at desired softness…we prefer this al dente and not smushy! Add salt and pepper to taste. Great served with some grated parmesan. Enjoy with the family!