Chicken leg soup with couscous

Name: Chicken leg soup with couscous
Ingredients: 2 bone-in chicken legs (500 g); 2500 ml water; 2 medium carrots (300 g); 1 medium parsley root (100 g); 1 slice celery (50 g); 1 medium onion (150 g); 1 garlic clove (5 g); 1 medium yellow bell pepper (150 g); 6 peppercorns; 1 teaspoon Vegeta; 1 teaspoon salt; 200 g couscous; 15 g parsley leaves

Soups - Chicken leg soup with couscous by Paula D. - Recipia

Chicken leg soup with couscous gets its broth from bone-in chicken legs, and a gentle simmer keeps it clear. The vegetables cook in the same pot, while the couscous swells at the end and thickens the broth a little; I choose chicken legs that are close in size so they cook at the same time and as much clear broth as possible remains in the bowl. Prep: 20 minutes. Cook: 59 minutes. Rest: 10 minutes. Total time: 89 minutes. Serves: 4. Approximately 400 kcal and 26 g protein per serving.

Ingredients

2 bone-in chicken legs (500 g)
2500 ml water
2 medium carrots (300 g)
1 medium parsley root (100 g)
1 slice celery (50 g)
1 medium onion (150 g)
1 garlic clove (5 g)
1 medium yellow bell pepper (150 g)
6 peppercorns
1 teaspoon Vegeta
1 teaspoon salt
200 g couscous
15 g parsley leaves

Preparation

1. Pat the chicken legs dry with paper towels. Peel the carrots, parsley root, celery, onion, and garlic, and clean the pepper. 2. Put the chicken legs in a pot with 2500 ml cold water. Bring to the first boil over low heat, in about 15 minutes, then skim off the foam. 3. Add the carrots, parsley root, celery, onion, garlic, pepper, peppercorns, and Vegeta. Simmer gently for 35 minutes, until the meat is cooked through. Adjust the salt. 4. Strain the soup and rinse the pot well. Pour the strained broth back into the pot, bring it to a boil in 5 minutes, then add the couscous and cook for 4 minutes. 5. Turn off the heat, add 50 ml cold water, and cover the pot. Let the soup stand for 10 minutes, then sprinkle with the chopped parsley.

Notes

Chicken legs of a similar size cook more evenly; if they are large, check them before the simmering time is up. After skimming, let the vegetables cook without a vigorous boil so the broth stays clear. I picked up the idea of adding garlic to soup from a chef who won four Balkan culinary arts competitions; I leave it whole, without crushing it. For lunch, start almost an hour and a half ahead, since cooking the chicken and letting the soup rest at the end take time. The soup keeps in the fridge for up to 3 days, but the couscous will soak up broth and soften more. Regular couscous contains gluten. Sliced carrots and the boiled chicken can be served in the bowl alongside the broth. A slice of bread goes well with the soup.