Makes 4-ish servings

Notes:

Though we never met a chicken soup we didn’t like, we don’t always love the amount of time it takes to make. On a cold winter afternoon when there’s nothing to do but cook? Sure, we’ll simmer a pot of stock for hours. But on a weeknight? Or when the heat is overwhelming (as it is while I type this)? We’ll take a few shortcuts, thank you very much.

As with so many of our recipes, that shortcut takes the form of our beloved favorite: a rotisserie chicken. Here, we paired it with pearled couscous, leeks, and lemon for a middle eastern-ish version of this classic dish. And though it provides all the feels of a classic chicken noodle soup, this version is light enough to eat any season, and can be served either hot or chilled.

Look for pearled couscous among the other boxed grains - we often can’t find a plain version, but just omit the seasoning packet.

Pro tips:

Note: If serving chilled or at room temp, you may need to add more stock upon serving, as the cooked couscous will absorb any liquid.
If you really can’t turn on the stove, you could skip the whole garlic and leek sautéing of it all. Instead:
- Quickly steam some regular (not pearled) couscous in the microwave.
- Off the stove top, combine all the remaining ingredients except the herbs in a medium size pot. Stir, season to taste, and place the pot in the fridge to chill
until ready to eat.
- When ready to serve, season to taste again, then ladle the soup into dishes, and top with reserved herbs.

Kid tips:

Have the littles shred the chicken
Let them strip the herbs from the stems
They can also help you measure the broth

Product recs:

We like every product we’ve tried by Rice Select and their couscous is no exception.
We used the Classic Roasted Chicken stock from Cook Stix, and are extremely excited about this new product line from one of our dear friends.

Add-ons:

A pinch of red pepper flakes or saffron (if using, add when you add the stock) would be great here.
A splash of wine in the stock never goes amiss.
Up the veggie quotient but sautéing some zucchini along with the leeks.
If you want to bulk up this meal, you serve alongside some pita, a baguette, or a side salad of fresh greens.
Finish with some some crumbled parmesan.
Top with handfuls of chopped dill, basil, or mint - or some combo of all the above.

Equipment:

Cutting board
Knife
Microplane
Lemon juicer
Spatula
Dutch oven or another large pot

Ingredients:

2 tablespoons olive oil
1 large leek
2 cloves garlic
1 lemon
1 teaspoon black pepper
2 teaspoons salt
6 cups chicken stock
½ rotisserie chicken, shredded
1 cup pearl couscous
½ bunch parsley
1 tablespoon butter (optional)

Steps:

Remove shredded chicken from the fridge and allow it to come to room temperature while you’re cooking.

Trim off the dark green end off your leek, leaving only the white and pale-green parts. Half your leek lengthwise, then slice crosswise into ½” half moons (if your leek is gritty, rinse in a strainer to remove any dirt). Sliver your garlic.

Place a Dutch oven or large pot over a medium flame, then add 1 tablespoon of the olive oil. When the oil is shimmering, stir in the chopped leek and garlic sauté until soft and fragrant - about 5 minutes.

While the leek is sautéing, zest your lemon. Add the zest along with a pinch of salt and pepper to the pot and stir to combine. Then, pour in your chicken stock, raise the heat to high, cover, and bring to a boil. Once boiling, stir in your pearled couscous, reduce heat to medium, and simmer for another 5 minutes (set a timer so you don’t forget).

Meanwhile, prep your herbs: strip the parsley leaves from their stems (you know the drill by now), and coarsely chop the leaves. Juice your lemon.

When the couscous is plump and soft, remove the pot from the heat and fold in the shredded chicken to warm through. Add the butter (if using), then the lemon juice and herbs, reserving a few leaves of parsley for garnish. Adjust seasonings to taste.

If serving chilled, let the soup cool to room temperature, then transfer to the fridge to chill (you may need to add more stock upon serving). When ready to serve, ladle into bowls and garnish with reserved herbs.

Lemony Chicken and Leek Soup