Chicken Soup with Israeli Couscous
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Ingredients
- 6 chicken legs
- 2 yellow onion, peeled and sliced in half
- 4 large carrots, peeled and cut into ½ inch pieces
- 4 celery stalks, cut into ½ inch pieces
- 1 tsp ground turmeric
- 4 garlic cloves, crushed
- 12-14 cups of water or to cover
- 2 cups Israeli couscous, boiled according to package
- Kosher salt and cracked black pepper to taste
- Optional- fresh parsley and dill
Directions
Place the water in a pot and bring to a boil. Add in 1 onion with 6 chicken legs. Let simmer and remove all the stuff that surfaces. Let simmer on medium heat for 30 minutes and then add in the chopped carrots, celery, the other onion, garlic cloves and turmeric and herbs if you have them. Season well with kosher salt and cracked black pepper and let simmer for at least 1 hour.
Cook the Israeli couscous and add the broth to a bowl with the couscous.