Happy Saturday and Happy Saint Patrick’s Day weekend 🍀 I planned to brine my very first brisket for my very first corned beef last week, but I got hit with the Norovirus and was out of commission for a few days. But, not to worry, I’m starting the brine today and will be excited to share my corned beef progress with you next week.

I have a simple chicken soup to share with you in the spirit of the sudden drop in temperatures (like, what gives? I was just getting used to 60ºF…). I know you must all think that all I eat is chicken soup, and you’re really not too far off. It’s one of those things I make when I’m sick, when I’m sad, when I’m happy, or when I want to feel like my dinner is wrapping me up in a warm hug.

BUT! Before I give you the recipe, I’ll tell you my current soup-adjacent obsession….tureens! (You can keep scrolling to the bottom for the full recipe if you want to skip my tureen tizzy!)

I’ve followed no fewer than 20 shops specializing in tureens on Etsy. Once I find the perfect one, I’ll be so excited to show it to you all. I haven’t decided whether to go more minimal, classic, or whimsical. Serving soup out of a giant duck or boar’s head sounds so much fun to me right now.

Anyway…on to the recipe, which I served out of a regular old pot (boring!), but I wish I could have served it out of a giant chicken (exciting, provocative!). Joking, of course…serving family-style out of pots never goes out of style! The full recipe is below, and I hope you enjoy it as much as I did.

Basic Chicken Soup Recipe

Servings: 4–5

• 1 tablespoon olive oil

• 1 yellow onion, peeled and diced

• 3 ribs celery, trimmed and diced

• 4 cloves garlic, peeled and minced

• 4 bone-in, skin-on chicken thighs

• 6 cups chicken broth or water, plus more if needed

• 1 pound gold potatoes, scrubbed and large-diced

• 1 cup pearl couscous

• 1 lemon, juiced

• ¼ cup parsley, minced

• Aleppo pepper or red pepper flakes to taste

• Salt and pepper to taste

Sauté the aromatics:

1. Heat the oil in a large pot over medium-high. Once hot, add the onion and celery. Cook, stirring occasionally, for 5–7 minutes until they soften.

2. Add the garlic and sauté for 1 minute.

Simmer the chicken:

1. Season the chicken all over with salt and pepper. Transfer the thighs to the pot and pour in the water or broth. Bring to a boil and add the potatoes. Boil for 1–2 minutes. Reduce heat and simmer, partially covered, for 40–50 minutes.

2. Taste the broth and adjust the seasonings to your preference.

Shred the chicken:

1. Remove the chicken from the pot and transfer it to a bowl. Once it’s cool enough to handle, shred the meat. Discard the skin and bones or reserve the bones to make stock later.

Finish the soup:

1. Return the broth to a boil. Add the pearl couscous. Stir in the shredded chicken. Reduce heat and simmer for 15 minutes or until the pearl couscous is tender.

2. Stir in the lemon juice, parsley, and red pepper flakes. Simmer for 5 minutes. Taste and adjust the seasonings once more. Turn off the heat.

To serve:

1. Ladle the soup into bowls. Serve with more red pepper flakes on top. Enjoy!

Nutrition:

Calories: 443kcal | Carbohydrates: 48g | Protein: 22g | Fat: 18g | Sodium: 99mg | Fiber: 5g | Sugar: 3g | Vitamin C: 32mg

Hope you all have a great weekend with many delicious meals planned for the week ahead.

-kylie