Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4 Servings
You can either cook this soup on the stove or in your Instant Pot! The combination of the flavors in this soup is perfectly balanced! A must-try recipe!
Ingredients:
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1 tbsp minced ginger
1 c chopped onions about 1/2 of a medium
3/4 c sliced leeks, about 1 medium, white, and light green parts only
4 c chicken stock
1 tbsp minced lemongrass or paste
8 oz. cooked, shredded chicken (FOR STOVE TOP VERSION) (rotisserie chicken is great)
2 cloves minced garlic
3/4 lb. raw chicken breasts (FOR INSTANT POT VERSION)
1 c pearl couscous
1/2 c chopped celery about 2 ribs
1/2 tsp ground turmeric
1/2 c sliced carrots about 1 medium
1/2 tsp Better Than Bouillon chicken seasoning (optional)
chopped fresh parsley for garnish
1/2 of a lemon
salt and pepper
Directions:
Stove Method:
Place a 5-quart Dutch oven on the stove with 1 tbsp of stock. Turn the heat to medium and allow it to become hot.
Add celery, carrots, onions, and leeks. Sauté for a few minutes until soft.
Add garlic, ginger, and lemongrass. Sauté for a few more minutes until aromatic. Season with turmeric.
Add couscous, stock, and chicken. Stir until well combined and allow the mixture to boil.
Turn the heat down to medium-low, then simmer everything for about 15 minutes.
Add salt, pepper, and a squeeze of 1/2 lemon. Stir until well blended. Remove from the heat.
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Instant Pot Method:
Press the “Sauté” button on the Instant Pot. Add oil and allow it to become hot.
Add carrots, celery, onions, and leeks. Sauté for a few minutes until soft.
Add garlic, lemongrass, and ginger. Sauté for a few more minutes until aromatic. Season with turmeric. Turn off the Instant Pot.
Pour in chicken broth, couscous, and chicken breasts.
Cover and seal the Instant Pot, then cook for 5 minutes on high pressure. Let the steam release naturally for about 7 minutes.
Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small pieces. Put them back in the
Instant Pot and stir until well combined.
Add salt, pepper, and a squeeze of 1/2 lemon. Stir until well blended.
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Ingredients
- 1 tbsp minced ginger
- 1 c chopped onions about 1/2 of a medium
- 3/4 c sliced leeks, about 1 medium, white, and light green parts only
- 4 c chicken stock
- 1 tbsp minced lemongrass or paste
- 8 oz. cooked, shredded chicken (FOR STOVE TOP VERSION) (rotisserie chicken is great)
- 2 cloves minced garlic
- 3/4 lb. raw chicken breasts (FOR INSTANT POT VERSION)
- 1 c pearl couscous
- 1/2 c chopped celery about 2 ribs
- 1/2 tsp ground turmeric
- 1/2 c sliced carrots about 1 medium
- 1/2 tsp Better Than Bouillon chicken seasoning (optional)
- chopped fresh parsley for garnish
- 1/2 of a lemon
- salt and pepper
Instructions
Stove Method:
Place a 5-quart Dutch oven on the stove with 1 tbsp of stock. Turn the heat to medium and allow it to become hot.
Add celery, carrots, onions, and leeks. Sauté for a few minutes until soft.
Add garlic, ginger, and lemongrass. Sauté for a few more minutes until aromatic. Season with turmeric.
Add couscous, stock, and chicken. Stir until well combined and allow the mixture to boil.
Turn the heat down to medium-low, then simmer everything for about 15 minutes.
Add salt, pepper, and a squeeze of 1/2 lemon. Stir until well blended. Remove from the heat.
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Instant Pot Method:
Press the "Sauté" button on the Instant Pot. Add oil and allow it to become hot.
Add carrots, celery, onions, and leeks. Sauté for a few minutes until soft.
Add garlic, lemongrass, and ginger. Sauté for a few more minutes until aromatic. Season with turmeric. Turn off the Instant Pot.
Pour in chicken broth, couscous, and chicken breasts.
Cover and seal the Instant Pot, then cook for 5 minutes on high pressure. Let the steam release naturally for about 7 minutes.
Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small pieces. Put them back in the
Instant Pot and stir until well combined.
Add salt, pepper, and a squeeze of 1/2 lemon. Stir until well blended.
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
