Whip up a batch of red velvet cake donuts for a special breakfast treat. The light chocolate flavor pairs perfectly with the cream cheese glaze. And don’t forget the sprinkles! Donuts bring great joy to my life. I can’t fully explain why. Maybe it’s the memory of stopping by my small town’s donut shop every…
I never know how to start a blog post when I haven’t shared a blog post in a while.
An apology – “sorry it’s been so long” – seems a bit self-righteous. I’m fairly certain you’ve been carrying along with your lives just fine while I’ve been offline carrying on with mine.
The “I can’t believe it’s been so long” route seems over-used and obvious.
I would like to tip-toe back into your inbox and a simple, pleasant hello, but it feels a bit odd to carry on like I never went away.
I wish I could say I was away on a safari adventure or something equally exotic, but the boring truth is I packed up my life to move down the street, and it took much longer than I expected to put it back in place.
I tell myself I need to get my life in order to focus on things that are good for me, like daily writing and exercise, but it’s a silly excuse. Waiting for the dust to settle, I turned off my creative side for awhile.
Today, I decided to turn it back on. Given the somewhat disastrous state of my kitchen as I sit down to type this evening, I may turn it right back off.
But for now, I’m easing back in to things with this easy – and I do mean easy – chicken soup recipe. Pick up a rotisserie chicken, broth, and couscous, and you are half-way there.
All you have left to add is some spinach, an onion, and garlic. Give it a half-hour of your time, and you have dinner tonight and lunch tomorrow.
So, hello again. Enjoy.
Chicken soup with couscous and spinach
Yield 4 servings
2 tablespoons olive oil
1 large onion, diced
1/2 cup pearl (Israeli) couscous
4 cloves garlic, minced
4 cups chicken broth
salt and pepper, to taste
1/2 rotisserie chicken, shredded
1 bunch baby spinach, stems removed
Parmesan, for serving
- Heat the olive oil in a large pot over medium heat.
- Add the onion and couscous and cook, stirring occasionally, for 8-10 minutes. The onion should be soft and the couscous should be lightly browned.
- Add the garlic and cook 1-2 minutes more.
- Stir in the chicken broth along with as much salt and pepper as you wish.
- Bring the soup to a boil, then reduce heat and simmer, stirring occasionally until the couscous is tender, about 8-10 minutes.
- Add as much chicken and spinach to the soup as you wish and stir gently until the spinach wilts.
- Top with Parmesan before serving.
Make sure you use pearl couscous, also known as Israeli couscous, for this soup. Pearl couscous is pasta-like and not at all like the fluffy Mediterranean variety.