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

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

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.
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.
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.
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.
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.
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