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

Scale

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