Cold-Fighting Couscous Chicken Soup Recipe
This Cold-Fighting Couscous Chicken Soup is a nourishing and flavorful recipe designed to comfort and rejuvenate during cold weather. Combining tender chicken, hearty pearl couscous, and a vibrant mix of vegetables and spices like turmeric, ginger, and lemongrass, this soup offers both taste and health benefits. It can be made easily on the stovetop or in an Instant Pot, making it a versatile choice for a cozy, immune-boosting meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot and Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables and Aromatics
- 1 cup chopped onions (about 1/2 of a medium)
- 3/4 cup sliced leeks (about 1 medium, white and light green parts only)
- 1/2 cup sliced carrots (about 1 medium)
- 1/2 cup chopped celery (about 2 ribs)
- 1 tablespoon minced ginger
- 1 tablespoon minced lemongrass (or paste)
- 2 cloves minced garlic
- 1/2 teaspoon ground turmeric
Liquids and Broth
- 4 cups chicken stock
- 1/2 teaspoon Better Than Bouillon chicken seasoning (optional)
Protein and Grains
- 8 ounces cooked, shredded chicken (for stovetop version, rotisserie chicken is great)
- 3/4 pound raw chicken breasts (for Instant Pot version)
- 1 cup pearl couscous
Seasoning and Garnishes
- 1/2 of a lemon
- Salt and pepper, to taste
- Chopped fresh parsley for garnish
Instructions
- Stovetop Preparation: Heat one tablespoon of the stock in a 4 to 5 quart Dutch oven or stock pot over medium heat. Once it begins to sizzle, add the onions, leeks, carrots, and celery. Sauté until the vegetables are soft, about 6 minutes. Stir in the ginger, lemongrass, and garlic, heating until aromatic. Sprinkle the turmeric over the vegetables and stir well to combine.
- Cooking the Soup on Stovetop: Add the chicken stock, cooked shredded chicken, and pearl couscous to the pot. Bring the mixture to a light boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 15 minutes until the couscous is tender and flavors meld. Squeeze the juice of half a lemon into the soup, then taste and season with salt and pepper as desired. Garnish with chopped fresh parsley before serving.
- Instant Pot Sautéing: Turn on the Instant Pot's sauté function and add a splash of oil, heating until shimmering. Add chopped onions, leeks, celery, and carrots, sautéing until soft, about 8 minutes. Stir in minced ginger, lemongrass, and garlic, cooking until fragrant. Sprinkle turmeric over vegetables and stir. Turn off the sauté function.
- Instant Pot Pressure Cooking: Pour in the chicken broth and add Better Than Bouillon seasoning if using. Add pearl couscous and lay raw chicken breasts into the pot. Secure the lid, ensure the valve is set to 'Sealing', and set to manual high pressure for 5 minutes.
- Pressure Release and Finishing: When cooking completes, allow natural pressure release for 7 minutes, then perform a quick release to release remaining pressure. Remove chicken breasts and shred or chop with two forks. Return chicken to the pot, squeeze lemon juice into the soup while catching seeds, and stir in chopped parsley. Taste and adjust seasoning with salt and pepper as desired. Serve hot.
Notes
- You can use rotisserie chicken for the stovetop version to save time.
- Better Than Bouillon chicken seasoning is optional but enhances flavor.
- Adjust lemon juice and seasoning to personal preference for brightness and saltiness.
- Fresh parsley garnish adds a fresh, herbal note to the finished soup.
- This soup can be stored refrigerated for up to 3 days and reheated gently.
