Autumn is here.
Unlike the rest of America, I am not rejoicing. Pumpkin Spiced Lattes, apple picking, boots… y’all can keep all that to yourself. I’ll take my flip flops and sundresses everyday around the clock, thank you.
However, I live in the wrong state (district, whatever) for my Anti-Autumn movement. I succumb to the frozen tundra that is 55 degrees F and am nursing the first “cold” of this tortuous season. I survive this weather with a multitude of soups, this one being a frequent flier in Mama Melly’s Messhall.
First I must premise by saying that I never recommend soups using a pre-made stock or broth because it is just SO much tastier when creating your own stock from scratch. However, this soup is made when I’m sick… so shortcuts are taken. Heads are turned the other way, and cold’s are cured.
Start by boiling a pot of water and pouring it over a bowl of pearl onions. Allow it to soak for 3 minutes, then drain and add cold water. Cut the roots off the little onion and squeeze. A perfect little baby onion pops out and is ready for souping.
Prep the carrots, celery, garlic by first peeling them. YES I said celery too. Slice. Mince garlic.
Bask in the essence of your cold melting away.Add organic chicken thighs. Bring the broth back to a boil and add Israeli pearl couscous (the most fun pasta, in my opinion). Cover and simmer for 10 minutes. Now, take a nap. You’ll feel much better when you wake up.
Cheers to a healthy season and thanks for reading!
- 2 32oz College Inn "Culinary Broth, White Wine and Herb"
- 1 32 oz Chicken Stock
- 6 carrots, peeled, sliced
- 4 celery, peeled, sliced
- 3 garlic cloves, minced
- 4 rosemary twigs
- 2 bay leaves
- 1 small bag of pearl onions, peeled
- Olive oil
- 4 organic, cage-free, antibiotic-free chicken thighs
- 1 cup Israeli pearl couscous
- In a dutch oven, add a splash of olive oil, garlic, carrots, celery, rosemary and bay leaves. Mix and cook at medium heat until tender, about 6 minutes.
- Add broth, bring to a boil.
- Add chicken thighs, remove when cooked through at about 20 minutes. Shred, keep to the side.
- Bring broth back to a boil and add couscous. Cover and simmer for 10 minutes.
- Remove rosemary and bay. Add shredded chicken.
- Say goodbye to your cold.