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June 08, 2018

Mediterranean Chicken Soup

June 08, 2018/ Lucy Waverman

A Mediterranean version of chicken soup that uses Israeli couscous instead of the more traditional rice. It is the perfect soup for Rosh Hashanah. Israeli couscous is a tiny round pasta that looks like pearl barley but tastes like pasta.

Ingredients

6 cups chicken broth
1/2 cup Israeli couscous
2 eggs, beaten
2 tablespoons lemon juice
2 tablespoons chopped fresh dill
Salt and freshly ground pepper

Method

Bring broth to boil in large pot, slowly stir in couscous. Reduce heat to simmer and cook for 10 minutes or until couscous is softened.

Beat together eggs, lemon juice and dill in a bowl. Slowly stir in several ladlefuls of soup. Add warm egg-lemon mixture back into soup and cook together for 2 or 3 minutes. Do not boil because the soup will curdle. Season well with salt and pepper. Serves 6

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Mediterranean Chicken Soup

Ingredients

Method