Moroccan Chicken Noodle Soup
1 rotisserie chicken (I kept aside some for a sandwich for the next day)
6 c chicken stock (add more for the right soupyness)
3 carrots, finely diced
1 small onion, finely diced
3 ribs celery, finely diced
1 yukon gold potato, finely diced
1 bunch swiss chard, chopped
2 bay leafs
1 T tomato paste
1/2 c cous-cous
spices: 1 t each of cumin, coriander, garam masala, paprika
In a stock pot, saute onion in some oil over medium heat. Add carrots, celery and potato. Salt, pepper. Add spices and tomato paste. Next add in swiss chard and let wilt. Add cous-cous and pour in chicken stock (you may need more, but you can also add water) and chicken and let come to a simmer. Let simmer for 20 minutes, until flavors have matured and vegetables are cooked and cous-cous is plumped up.
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