Lemon Chicken Soup with Rosemary Broth
Ingredients
4 tsp.
Kowalski's Extra Virgin Olive Oil, divided, plus more for finishing the soup
¼ cup
finely diced onion
1 tsp.
minced garlic
2 sprigs
fresh rosemary, plus a few small sprigs for garnish
1 qt.
low-sodium vegetable broth
½ cup
finely diced carrot
½ cup
finely diced celery
1 oz. (1-2 big handfuls)
chopped fresh dinosaur kale, stems removed
1 pinch
crushed red pepper flakes
¼ cup
Israeli couscous
30
mini Chicken Meatballs (½ recipe), thawed overnight in the refrigerator
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- freshly grated zest of 1 lemon
2 tbsp. (or more to taste)
freshly squeezed lemon juice
- thinly sliced lemon, for garnish
Directions
- In a medium saucepan, heat 2 tsp. oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and garlic is very fragrant (about 5 min.).
- Add 2 sprigs rosemary and broth; increase heat to high and bring to a boil.
- Reduce heat to low (soup should barely bubble); cook for about 1 hr.
- Strain onion, garlic and rosemary from broth; discard solids and set broth aside.
- In a deep pot, heat remaining 2 tsp. oil over medium heat. Add carrot and celery to the pot; cook until softened (about 5 min.).
- Add kale and red pepper flakes; cook for 1 min., stirring to coat kale with oil.
- Add rosemary broth; increase heat to medium-high and bring to a gentle boil.
- Add couscous and meatballs; cook until couscous is tender (about 8 min.).
- Season soup to taste with salt and pepper.
- Just before serving, stir in zest and juice.
- Drizzle individual servings with a bit of oil; garnish with rosemary sprigs and lemon slices.
