Cold-Fighting Couscous Chicken Soup Recipe

Introduction

Warm up from the inside out with this Cold-Fighting Couscous Chicken Soup. Packed with aromatic spices, fresh vegetables, and tender chicken, it’s a comforting broth perfect for soothing a chill or boosting your immune system.

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 is great)
• 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

1. Step 1: For stove top: Heat one tablespoon of the stock in a 4 to 5 quart Dutch oven or stock pot over medium heat. When 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, and cook until aromatic. Sprinkle turmeric over the vegetables and stir well.
2. Step 2: Add the remaining stock, cooked shredded chicken, and pearl couscous. Bring to a light boil, then reduce heat to a gentle simmer. Cook for 15 minutes. Squeeze the lemon half into the soup, taste, and season with salt and pepper. Garnish with chopped parsley before serving.
3. Step 3: For Instant Pot: Turn on the Saute function and heat one tablespoon of oil until shimmering. Add the onions, leeks, celery, and carrots, and sauté until soft, about 8 minutes. Stir in ginger, lemongrass, and garlic until fragrant. Sprinkle turmeric and stir. Turn off the Instant Pot.
4. Step 4: Add chicken broth, Better Than Bouillon (if using), and couscous. Place raw chicken breasts in the pot. Secure the lid, set valve to sealing, and cook on manual high pressure for 5 minutes. Allow natural release for 7 minutes, then quick release remaining pressure.
5. Step 5: Remove chicken breasts and shred or chop with forks. Return chicken to the soup. Squeeze lemon over the soup carefully to avoid seeds, add parsley, and season with salt and pepper to taste before serving.

Tips & Variations

• Use rotisserie chicken for a quick stove top version that saves time.
• Substitute pearl couscous with regular Israeli couscous or small pasta like orzo if desired.
• Add a pinch of cayenne pepper for extra warmth and a little heat.
• If lemongrass is unavailable, a teaspoon of lemon zest can add a bright citrus note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally. This soup freezes well; thaw overnight in the refrigerator and warm thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

You can substitute vegetable broth for chicken stock and omit the chicken. To add protein, consider adding cooked chickpeas or tofu.

What if I don’t have pearl couscous?

You can use Israeli couscous or even small pasta like orzo or small shells as a substitute. Adjust cooking times accordingly.

Cold-Fighting Couscous Chicken Soup Recipe

---

★★★★★

4.7 from 116 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Cold-Fighting Couscous Chicken Soup is a comforting and flavorful dish perfect for soothing cold symptoms or warming up on a chilly day. Made with a vibrant blend of sautéed onions, leeks, carrots, celery, ginger, lemongrass, turmeric, and tender chicken combined with pearl couscous, this soup offers both nourishment and delicious taste. Choose to prepare it either on the stovetop or in an Instant Pot for convenience and ease.

---

Ingredients

Scale 1x2x3x

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 Seasoning

• 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

• 8 ounces cooked, shredded chicken (for stovetop version; rotisserie chicken is great)
• 3/4 pound raw chicken breasts (for Instant Pot version)

Grains

• 1 cup pearl couscous

Garnish

• Chopped fresh parsley

---

Instructions

1. Prepare the base vegetables: Heat 1 tablespoon of chicken stock in a 4 to 5 quart Dutch oven or stock pot over medium heat until sizzling. Add onions, leeks, carrots, and celery, sautéing until softened, about 6 minutes (for stovetop) or about 8 minutes when using the Instant Pot’s sauté function.
2. Add aromatics and spices: Stir in the minced ginger, lemongrass, and garlic, cooking until fragrant. Sprinkle the ground turmeric over the vegetables and mix well to combine and release the flavors.
3. Add liquid and couscous: For stovetop, add the remaining chicken stock, cooked shredded chicken, and pearl couscous. For the Instant Pot, add chicken broth, Better Than Bouillon (if using), and couscous, then lay raw chicken breasts on top.
4. Cook the soup: Stovetop: Bring the soup to a gentle boil, reduce heat to simmer, and cook uncovered for 15 minutes until couscous is tender. Instant Pot: Secure the lid, set valve to sealing, and cook on manual high pressure for 5 minutes. Allow natural pressure release for 7 minutes, then quick release the remaining pressure.
5. Finish the soup: Instant Pot: Remove chicken breasts and shred or chop with forks, then return to pot. Both methods: Squeeze the juice of half a lemon into the soup, being careful to remove seeds, and season with salt and pepper to taste.
6. Garnish and serve: Sprinkle chopped fresh parsley over the soup just before serving for a fresh, bright finish.

Notes

• Using rotisserie chicken speeds up stovetop preparation.
• Lemongrass can be used fresh, minced, or as a convenient paste.
• Better Than Bouillon adds extra depth but is optional, especially for Instant Pot version.
• Adjust seasoning after adding lemon juice to balance the flavors.
• The soup freezes well; store in airtight containers for up to 3 months.
• Ensure to quick release pressure carefully to avoid burns when using the Instant Pot.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Keywords: couscous chicken soup, cold fighting soup, instant pot chicken soup, stovetop chicken soup, ginger turmeric soup, comforting chicken soup