Couscous and Spinach Chicken Soup with Rosemary-Chevre Ciabatta Toast Points
September 28, 2016
This soup is very vibrant and herbaceous with the undertone of a basic chicken noodle soup. One of the best wines to pair with fresh herbs and light poultry flavors is Rousanne, and ours is no exception. Eat this soup alongside a glass of our full-bodied, off-sweet Rousanne to really allow the herbs and spices to flourish.
- 3 Chicken Thighs, baked. I used pre-cooked from the grocery store.
- 1 Package of Israeli Couscous, prepared as directed
- 3 cups Spinach Leaves
- 2 Boxes of Chicken Broth
- 1 tbsp Crushed Rosemary
- 1 tbsp Dried Thyme
- 1 tbsp Dried Basil
- 1/4 tsp Smoked Paprika
- 1/4 tsp Lemon Zest
- Salt and Pepper, to taste
- 1 Ciabatta Roll, cut into points
- 1/4 lb Chevre
- tsp Crushed Rosemary
- In a large pot, empty one box of chicken broth over the baked chicken thighs. Bring to a boil and then reduce to simmer for about 15 minutes. Add in half of the herbs and spices.
- Once chicken is soft, remove it from the pot and put on a cutting board. Shred with two forks, then add back into the pot.
- Add in the second box of chicken broth, spinach, and the rest of the herbs. Allow to simmer for another 10 minutes.
- Add in the prepared couscous and continue to simmer.
- Whie soup is simmering, turn the oven broiler to high.
- Spread chevre over the toast points and sprinkle with dried rosemary. Broil until toasted.
- Serve soup with ciabatta points on the side for dipping.