A classic winter staple, with a twist!
Miso Chicken Couscous Soup
This quick and easy one-pot recipe updates a timeless and comforting winter classic! The addition of miso to chicken soup adds umami and depth to an already flavorful broth.
2 Tbsp Exau Olive Oil
1 lg yellow onion, diced
2 stalks celery, sliced
2 carrots, peeled and sliced
5 cloves minced garlic
3 Tbsp fresh grated ginger
1 Tbsp fresh thyme leaves
1 store bought rotisserie chicken, shredded
½ c. shaoxing wine (white wine would work here as well)
(2) 48 oz boxes of chicken broth
½ box Zelli Pearl Couscous
⅓ c. Miso
Juice of ½ lemon
½ c. Fresh parsley
Salt & Pepper
Heat large pot over medium high heat. Add olive oil, then add onion, celery & carrots.
Cook until slightly softened and some browning occurs. Meanwhile, shred your chicken. There is a TON of meat on a rotisserie chicken. Do not neglect the back side! Some of the most tender meat is located there!
It’s very important to eat a chicken leg (or two) as a chef’s treat.
Once veggies have softened, add a generous pinch of salt and plenty of fresh cracked pepper. Then add your garlic, ginger, & fresh thyme and cook, stirring frequently, until fragrant (about 1 minute).
Add shredded chicken and toss with veggies for a couple of minutes.
Pour in wine (and any drippings you may have from the rotisserie chicken container) and deglaze bottom of pot. Cook for a few minutes to allow alcohol to cook off.
Add chicken broth and bring to boil. Reduce heat to low and allow to simmer for 15 minutes to build flavor.
Bring back to a boil and add Zelli Pearl Couscous. Cook until pasta is tender.
Meanwhile, add your miso to a small bowl and pull a couple of ladles of boiling broth from the pot. Add to miso and mix well with a whisk.
Once pasta is fully cooked stir in your miso mixture and remove from heat.
Stir in lemon juice and fresh parsley and serve immediately!
You can use any Zelli pasta you’d like in this recipe. Long or short, dried or fresh, the possibilities are endless!