The Hubbs has come down with a doozy of a cold and in an effort to get him on the mend I created what turned out to be a very hearty and tasty soup. This is not a light broth to be daintily slurped before your main, this is the main. It is also fairly quick as far as soups go, but I did take a few short cuts along the way.
Roasted Garlic Chicken Soup with Israeli Couscous
1 head garlic
1 medium onion
2-3 good sized carrots
2-3 stalks of celery (helery)
1 1/2 cups shredded chicken (I used the dark meat from a rotisserie chicken)
5-6 cups organic free range low sodium chicken broth (or whatever you prefer)
1 cup uncooked Israeli couscous
Couple hand fulls baby spinach
Few hearty shakes of turmeric
Slice the top part of the garlic off drizzle with a bit of olive oil and a pinch of salt and wrap in foil. Set this in an oven/toaster oven at 400 degrees and let it roast while you get going on the rest.
Get a nice relatively small chop going for the onion, carrot, and celery (helery) and place it in a soup pot on medium with a little bit of olive oil till they are tender and getting translucent. Once they are softened add broth and bring to a slight boil. Once boiling add the couscous and turmeric and let simmer for about 10 minutes. After ten minutes add in your shredded chicken and heat through. At this point your couscous should be cooked and tender and your garlic should be nice and soft. If its not just keep the soup on low and give it a few. When the garlic is roasty and tender squeeze out the cloves (mash them a bit if you need to)into the soup and give it a nice stir. Add a few handfuls of baby spinach and mix it up till wilted and add a bit of salt if needed.
This was hearty on day one and virtually solid in the fridge, you can add a bit of water or broth to loosen it up, but once heated it was a bit less thick.
I would love to say that after three servings of this over the weekend he was totally cured.... but you can't say it didn't help a little.