Cold-Fighting Couscous Chicken Soup Recipe
Introduction
This Cold-Fighting Couscous Chicken Soup is a comforting and flavorful dish perfect for soothing chilly days or when you’re feeling under the weather. It combines tender chicken, pearl couscous, and aromatic vegetables in a bright, lemony broth that warms from the inside out.
Ingredients
- 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
- 4 cups chicken stock
- 1/2 teaspoon Better Than Bouillon chicken seasoning (optional)
- 8 ounces cooked, shredded chicken (for stove top version; rotisserie chicken works well)
- 3/4 pound raw chicken breasts (for Instant Pot version)
- 1 cup pearl couscous
- 1/2 of a lemon
- Salt and pepper, to taste
- Chopped fresh parsley for garnish
Instructions
- Step 1 (Stove Top): Heat one tablespoon of the chicken stock in a 4 to 5 quart Dutch oven or stock pot over medium heat. When it starts 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, cooking until aromatic. Sprinkle the turmeric over the vegetables and stir to combine.
- Step 2 (Stove Top): Add the remaining stock, cooked shredded chicken, and pearl couscous to the pot. Bring to a light boil, then reduce heat to maintain a gentle simmer. Cook for 15 minutes until couscous is tender. Squeeze the juice of half a lemon into the soup, season with salt and pepper to taste, and garnish with chopped parsley before serving.
- Step 3 (Instant Pot): Turn the Instant Pot to the Sauté function. Add a bit of oil and heat until shimmering. Add onions, leeks, celery, and carrots and cook until soft, about 8 minutes. Stir in ginger, lemongrass, and garlic until fragrant, then sprinkle turmeric over the vegetables. Turn off the Sauté function.
- Step 4 (Instant Pot): Add chicken stock, Better Than Bouillon (if using), and pearl couscous to the pot. Lay the raw chicken breasts on top. Secure the lid and set the valve to sealing. Cook on manual high pressure for 5 minutes. Let the pressure naturally release for 7 minutes, then carefully quick release any remaining pressure.
- Step 5 (Instant Pot): Remove the chicken breasts and shred them with two forks or chop finely. Return the chicken to the soup. Squeeze the lemon juice over the soup, avoiding seeds, and stir in chopped parsley. Season with salt and pepper to taste before serving.
Tips & Variations
- Use rotisserie chicken for a quick stove top option that adds extra flavor.
- Substitute pearl couscous with regular couscous or small pasta for a different texture.
- Fresh lemongrass adds a bright note; if unavailable, a teaspoon of lemongrass paste or a splash of lemon juice can work as a substitute.
- Add a pinch of crushed red pepper flakes if you prefer a little heat in your soup.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the soup thickens during storage, add a splash of chicken stock or water while reheating to loosen it up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegetarian?
Yes, substitute chicken stock with vegetable broth and omit the chicken or replace it with cooked chickpeas or tofu for added protein.
Is pearl couscous necessary?
Pearl couscous gives a pleasant chewy texture, but you can substitute it with regular couscous, small pasta shapes, or even quinoa depending on your preference.
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Cold-Fighting Couscous Chicken Soup Recipe
- Total Time: 35 minutes stovetop / 35 minutes Instant Pot
- Yield: 4 servings 1x
Description
This Cold-Fighting Couscous Chicken Soup is a hearty and comforting dish perfect for soothing cold symptoms. Featuring a flavorful blend of aromatics like ginger, lemongrass, turmeric, and garlic, combined with tender chicken, pearl couscous, and fresh vegetables, it is a warming and nourishing soup. The recipe offers two preparation methods: a quick stovetop version using pre-cooked chicken, and a convenient Instant Pot method cooking raw chicken breasts and letting the flavors develop under pressure for an even richer taste.
Ingredients
Vegetables and Aromatics
- 1 cup chopped onions (about 1/2 of a medium)
- 3/4 cup sliced leeks (white and light green parts only, about 1 medium)
- 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 Seasonings
- 4 cups chicken stock
- 1/2 teaspoon Better Than Bouillon chicken seasoning (optional, for Instant Pot version)
- Salt and pepper to taste
- 1/2 of a lemon
Proteins and Grains
- 8 ounces cooked, shredded chicken (for stovetop version, rotisserie chicken recommended)
- 3/4 pound raw chicken breasts (for Instant Pot version)
- 1 cup pearl couscous
Garnish
- Chopped fresh parsley
Instructions
- Prepare Vegetables: In either the stovetop or Instant Pot method, start by heating the stock or oil and sautéing the vegetables—onions, leeks, carrots, and celery—until they are softened and aromatic.
- Add Aromatics and Spices: Stir in the minced ginger, lemongrass, and garlic, cooking briefly until fragrant, then sprinkle the ground turmeric and stir to coat the vegetables evenly.
- Combine Soup Ingredients (Stovetop): Add the chicken stock, pre-cooked shredded chicken, and pearl couscous to the pot. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes until couscous is tender.
- Add Lemon and Season: Squeeze half of a lemon into the soup, then taste and adjust seasoning with salt and pepper. Garnish with freshly chopped parsley before serving.
- Instant Pot Sauté: Turn on the Instant Pot sauté function, heat oil until shimmering, and sauté the onions, leeks, celery, and carrots until soft, about 8 minutes. Stir in ginger, lemongrass, garlic, and turmeric; then turn off the sauté function.
- Add Remaining Ingredients (Instant Pot): Pour in chicken broth, add Better Than Bouillon if using, and stir in couscous. Lay raw chicken breasts on top of the mixture.
- Pressure Cook: Secure the lid, set valve to sealing, and pressure cook on manual high for 5 minutes. Allow a natural release for 7 minutes, then quickly release any remaining pressure.
- Shred Chicken and Finish Soup: Remove chicken breasts and shred with forks. Return shredded chicken to the pot. Add lemon juice, parsley, and season with salt and pepper to taste. Serve hot.
Notes
- You can choose either the stovetop or Instant Pot method based on your available time and equipment.
- Rotisserie chicken works great for the stovetop version and reduces cooking time.
- Adjust lemon juice and seasonings to your taste for brightness and balance.
- Better Than Bouillon chicken seasoning is optional but adds an extra depth of flavor for the Instant Pot version.
- Use pearl couscous for the intended texture; regular couscous will alter the mouthfeel and cooking time.
- Fresh parsley garnish adds color and freshness to the final dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes stovetop / 20 minutes Instant Pot (including pressure and release time)
- Category: Soup
- Method: Stovetop and Instant Pot
- Cuisine: American
Keywords: Cold Fighting Soup, Chicken Soup, Couscous Soup, Comfort Food, Instant Pot Soup, Stovetop Soup
