Fran’s Chicken Soup

Ingredience

3 tablespoons olive oil

1 large onion, sliced

½ cup pearl/ Israeli couscous

4 cloves garlic, chopped

1 sprig fresh rosemary

4 cups low-sodium chicken broth

1 1/2 lbs boneless, skinless chicken thighs

Kosher salt and black pepper

1 bunch spinach, stems discarded and roughly chopped

Grated Parmesan, for serving

Pokyny

HEAT the oil in a large pot or Dutch oven over medium heat. Add the onion and couscous. Cook, stirring occasionally, until the onion is soft and the couscous is lightly browned, 8 to 10 minutes. Add the garlic and rosemary. Cook, stirring occasionally, until fragrant, 1 to 2 minutes.

ADD the broth, chicken, ½ teaspoon salt, and 14 teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the couscous is tender, 15 to 20 minutes. Remove the chicken and, using 2 forks, coarsely shred; return it to the pot. Stir in the spinach.

SERVE topped with the Parmesan.