Easy Chicken and Couscous Soup

I buy my bay leaves fresh. Then I take my large cookbooks and press the leaves in between the pages to dry them out. That way I know how fresh they are. Sometimes the ones in the store are very brittle.

In a large soup pot add:

2 chicken breasts (I like boneless,skinless)

5 bay leaves
1 Tablespoon of crushed garlic
12 c water

Boil and then reduce heat to simmer. In about an hour, take out the chicken breasts and cool them on a dinner plate or platter

To the broth ,add:

8 c. Frozen vegetables (I used California mix)

2 sweet onions,chopped
2 ribs of celery, chopped( don't be afraid to use up the green leafy bits too)
1-28 oz. can of diced tomatoes
1 cup chopped spinach
1 small turnip diced.

Add :the cooled chopped chicken, (don't forget the juice on the plate)

1 tablespoon of dried Italian Spice
Pepper to taste
Chicken broth powder to taste.( Some of you might like more or less salt,adjust your chicken broth accordingly)
1cup of Israeli Couscous( large pearls)

Look at the difference in size. The Israeli Couscous is on the right, the tri-colour couscous is on the left. And here are some of my Bay leaves!

Stir occasionally as it cooks to prevent the couscous from sticking to the bottom.

Again,cook on low heat to get all the flavours to develop. Remove Bay leaves before serving.

Enjoy!