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Mediterranean Chicken Soup
- 1 3 1/2- to 4-pound chicken
- 6 carrots, peeled
- 4 celery stalks
- 1 large yellow onion, quartered
- 2 1/2 teaspoons kosher salt
- 1 teaspoon whole black peppercorns
- 1 10-ounce box couscous
- 1 cup kalamata olives, pitted and chopped
- 1 cup fresh flat-leaf parsley leaves, roughly chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 1 lemon, cut into wedges
Directions:View on Real Simple
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