Ingredients
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6 cups low sodium chicken broth
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1 small onion, diced
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3 carrots, chopped
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2 cups cubed chicken
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1/2 cup Israeli couscous
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salt and freshly ground black pepper
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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1 tablespoon chopped fresh parsley, or as needed, for garnish
Directions
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Bring chicken broth to a simmer in a pot over medium heat. Add onions, carrots, diced chicken, couscous, salt, and pepper and cook for 10 minutes.
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Microwave butter in a small glass bowl until melted, about 30 seconds. Add flour, whisking well until smooth.
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Whisk roux into broth, and cook until slightly thickened, about 10 minutes. Garnish with parsley and serve immediately.
