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Cold-Fighting Couscous Chicken Soup Recipe

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4.2 from 40 reviews

This Cold-Fighting Couscous Chicken Soup is a comforting and nourishing dish, packed with fragrant spices like turmeric, fresh ginger, and lemongrass. Combining tender chicken, pearl couscous, and a flavorful vegetable broth, this soup is perfect for warming up and boosting your immune system during chilly days or when feeling under the weather.

Ingredients

Vegetables

  • 1 cup chopped onions (about 1/2 of a medium onion)
  • 3/4 cup sliced leeks (about 1 medium, white and light green parts only)
  • 1/2 cup sliced carrots (about 1 medium carrot)
  • 1/2 cup chopped celery (about 2 ribs)
  • 1 tablespoon minced ginger
  • 1 tablespoon minced lemongrass or lemongrass paste
  • 2 cloves minced garlic

Spices and Seasoning

  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon Better Than Bouillon chicken seasoning (optional)
  • Salt and pepper, to taste

Liquids and Broth

  • 4 cups chicken stock
  • 1/2 of a lemon, juiced

Protein

  • 8 ounces cooked, shredded chicken (for stovetop version; rotisserie chicken recommended)
  • 3/4 pound raw chicken breasts (for Instant Pot version)

Grains

  • 1 cup pearl couscous

Garnish

  • Chopped fresh parsley

Instructions

  1. Prepare the Vegetables and Aromatics: Chop the onions, slice the leeks, carrots, and celery. Mince the ginger, lemongrass (or use paste), and garlic to have all the fresh ingredients ready for cooking.
  2. Sauté the Vegetables: In a large pot over medium heat on the stovetop, sauté the chopped onions, leeks, carrots, and celery along with the minced ginger, lemongrass, and garlic until softened and fragrant.
  3. Add Spices and Stock: Stir in the ground turmeric and optional Better Than Bouillon chicken seasoning. Pour in 4 cups of chicken stock, and bring the mixture to a gentle boil to build a flavorful broth.
  4. Cook the Chicken: For stovetop version, add 8 ounces of cooked, shredded chicken (such as rotisserie chicken) to the pot. For Instant Pot version, add 3/4 pound raw chicken breasts to the broth and pressure cook according to your Instant Pot settings (typically 10-12 minutes on high pressure), then shred the chicken before proceeding.
  5. Cook the Pearl Couscous: Add 1 cup pearl couscous to the simmering soup, and cook until tender, about 8-10 minutes, stirring occasionally to prevent sticking.
  6. Finish the Soup: Once the couscous is cooked and chicken is tender, squeeze the juice of half a lemon into the soup for brightness. Season with salt and pepper to taste.
  7. Garnish and Serve: Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm to enjoy a comforting and immunity-boosting meal.

Notes

  • Use rotisserie chicken for a quick stovetop version with pre-cooked chicken.
  • The lemongrass adds a fresh, citrusy note; if unavailable, you can omit or replace with lemon zest for a slightly different flavor.
  • Adjust seasoning and lemon juice to taste for your preferred balance of flavors.
  • The soup can be cooked wholly in an Instant Pot for faster preparation and tenderizes the chicken well.
  • Leftovers store well in the refrigerator for up to 3 days and freeze nicely for longer preservation.

Find it online: https://recipethrive.com/cold-fighting-couscous-chicken-soup-recipe/