I had a craving tonight for a bowl of hot soup, one that was full of meat, veggies and pasta. This hit the spot quite nicely. It took less than 30 minutes and was one of those “what-is-in-the-pantry” meals. Served it with some awesome organic vegetable crackers from Trader Joe’s and dinner was ready! (And later I realized that everything in this soup can come from Trader Joe’s……..)
Balsamic Chicken Soup
8-ounces Israeli couscous
1 Tbsp extra virgin olive oil
16-ounce bag frozen small vegetable blend (I used white corn/tiny carrots/green beans/sweet peas)
1/2 tsp diced dried garlic
1/2 tsp fresh ground black pepper
12-ounce can chicken breast, drained
6 cups lower sodium chicken broth
2 Tbsp balsamic vinegar
In a large saucepan heat the oil over medium heat. Add in the couscous and toast for 5 minutes, stirring often. Add in the garlic and pepper in the last minute.
Mix in the vegetables and chicken, then slowly add in the broth. Bring to a boil over high heat, then lower the heat and simmer, partially covered, for 15 minutes. Add in the balsamic vinegar in the last 5 minutes.
The soup will be very thick. If you prefer more broth you may want to use an extra 1 to 2 cups of broth. Salt to taste, if desired (we don’t add any extra).