Moroccan Chicken Noodle Soup

Well, I made chicken stock again.  Once I realized I don't need to go about it the typical way, and instead my "lazy" approach works, I got in the habit of it.  When the kitchen is closed my husband and I tend to do one of two things: get a New Haven style pizza from Pete's Pizza in Arlington, or, we get a Peruvian chicken from Edy's and we carve it up and I make some yellow rice and a salad to go along with it.  Both are fabulous dinners for when I don't feel like cooking.  So lately I've been throwing the chicken bones in a stock pot, filling it with water and letting it simmer for several hours.  I don't add anything, no salt, no onions or carrots or celery or seasonings, and the stock is perfect.  After a recent whirlwind of a trip my husband and I came home with tired, sore throats and were both craving chicken noodle soup.  I felt like creating something a bit more exotic and I think this soup may be my permanent version of chicken noodle soup.  The noodles are traditional cous-cous which makes the soup hearty without being overpowered with your typical pasta.  Of course I had to add swiss chard, my best friend of late - her and I do everything together now.


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.