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Slow Cooker Chicken Couscous Soup

Lighter version of a classic chicken noodle soup using couscous instead of noodles.
Prep Time 20 minutes
Servings 4 -6 Servings

Ingredients

  • 2 Large Boneless Skinless Chicken Breasts
  • 1/3 Yellow Onion diced
  • 2 Carrots diced
  • 2 Celery Stalks diced
  • 32 Ounces Low-Sodium Chicken Stock
  • 1 Cup of Water
  • 1 Bay Leaf
  • 3/4 Cup Israeli Couscous
  • 1 Tablespoon Salt
  • 1/2 Teaspoon fresh Cracked Black Pepper
  • 2 Tablespoons Chopped Fresh Parsley

Instructions

  1. Add the chicken, celery, carrot, onion, bay leaf, salt, pepper, water, and stock to the slow cooker. Cover with lid. Set to high for 3 hours or low for 6 hours.
  2. 30 minutes before the cooking time is up, add the couscous. Cook until tender and puffed.
  3. Remove chicken breasts. Shred using two forks. Add back to the slow cooker.
  4. Remove the bay leaf. Add in the parsley, stir to combine.
  5. Season with more salt and pepper if needed. Serve right away with warm crusty bread.