Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4 generous servings
This soup will warm you up inside and out. Easily make this couscous chicken soup either on your stovetop or Instant Pot. This cold-fighting soup is not only delicious, but loaded with anti-inflammatory ingredients.
Ingredients
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3/4 c. sliced leeks, about 1 medium, white and light green parts only
1 c. chopped onions about 1/2 of a medium
1/2 c. sliced carrots about 1 medium
1/2 tsp ground turmeric
1/2 c. chopped celery about 2 ribs
1 tbsp minced lemongrass or paste
1 tbsp minced ginger
2 cloves minced garlic
4 c. chicken stock
3/4 lb. raw chicken breasts (INSTANT POT VERSION)
8 oz. cooked, shredded chicken (STOVETOP VERSION) (rotisserie chicken is great)
1 c. pearl couscous
1/2 of a lemon
1/2 tsp Better Than Bouillon chicken seasoning (optional)
chopped fresh parsley for garnish
salt and pepper
How to make Cold-Fighting Couscous Chicken Soup
Stove Top:
Step 1: In a 4 to 5-quart Dutch oven or stockpot, heat 1 tbsp stock over medium heat. Then, add the onions to the pot along with the leeks, carrots, and celery. Cook for about 5 minutes, stirring often, until the veggies have softened. Next, add the ginger, lemongrass, and garlic. Stir and heat until fragrant. Over the veggies, sprinkle the turmeric, and stir.
Step 2: To the pot, pour in the stock and add the chicken and couscous. Bring everything to a light boil, then decrease the heat. Maintain and gentle simmer for about 15 minutes. Into the soup, squeeze half of the lemon. To taste, season with salt and pepper.
Step 3: Ladle the soup into a bowl and serve garnished with some parsley. Enjoy!
Instant Pot:
Step 1: Set your IP into Saute. Then, add the oil. Once the oil is shimmering, add the onions along with the leeks, celery, and carrots. Saute for about 8 minutes or until the veggies have softened. Next, stir in the ginger, lemongrass, and garlic. Heat until aromatic. Over the vegetables, sprinkle the turmeric. Stir and turn the unit off.
Step 2: To the IP, pour in the chicken broth and Better Than Bouillon (optional). Add the couscous, then the chicken breasts.
Step 3: Put the lid on and seal the valve. For 5 minutes, set the IP to manual high pressure. When done, allow a natural release for 7 minutes, then immediately release the rest of the pressure.
Step 4: Take the chicken breast out of the pot and shred (or chop) using two forks. Add the shredded chicken to the soup and squeeze in the lemon. Next, add the parsley and season with salt and pepper.
Ingredients
- 3/4 c. sliced leeks, about 1 medium, white and light green parts only
- 1 c. chopped onions about 1/2 of a medium
- 1/2 c. sliced carrots about 1 medium
- 1/2 tsp ground turmeric
- 1/2 c. chopped celery about 2 ribs
- 1 tbsp minced lemongrass or paste
- 1 tbsp minced ginger
- 2 cloves minced garlic
- 4 c. chicken stock
- 3/4 lb. raw chicken breasts (INSTANT POT VERSION)
- 8 oz. cooked, shredded chicken (STOVETOP VERSION) (rotisserie chicken is great)
- 1 c. pearl couscous
- 1/2 of a lemon
- 1/2 tsp Better Than Bouillon chicken seasoning (optional)
- chopped fresh parsley for garnish
- salt and pepper
Instructions
Stove Top:
Step 1: In a 4 to 5-quart Dutch oven or stockpot, heat 1 tbsp stock over medium heat. Then, add the onions to the pot along with the leeks, carrots, and celery. Cook for about 5 minutes, stirring often, until the veggies have softened. Next, add the ginger, lemongrass, and garlic. Stir and heat until fragrant. Over the veggies, sprinkle the turmeric, and stir.
Step 2: To the pot, pour in the stock and add the chicken and couscous. Bring everything to a light boil, then decrease the heat. Maintain and gentle simmer for about 15 minutes. Into the soup, squeeze half of the lemon. To taste, season with salt and pepper.
Step 3: Ladle the soup into a bowl and serve garnished with some parsley. Enjoy!
Instant Pot:
Step 1: Set your IP into Saute. Then, add the oil. Once the oil is shimmering, add the onions along with the leeks, celery, and carrots. Saute for about 8 minutes or until the veggies have softened. Next, stir in the ginger, lemongrass, and garlic. Heat until aromatic. Over the vegetables, sprinkle the turmeric. Stir and turn the unit off.
Step 2: To the IP, pour in the chicken broth and Better Than Bouillon (optional). Add the couscous, then the chicken breasts.
Step 3: Put the lid on and seal the valve. For 5 minutes, set the IP to manual high pressure. When done, allow a natural release for 7 minutes, then immediately release the rest of the pressure.
Step 4: Take the chicken breast out of the pot and shred (or chop) using two forks. Add the shredded chicken to the soup and squeeze in the lemon. Next, add the parsley and season with salt and pepper.
