Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4
I love this cold-fighting soup. This soup is packed with anti-inflammatory ingredients like turmeric, ginger, garlic, and lemongrass. Easily make this Cold-Fighting Couscous Chicken Soup on the stovetop or Instant Pot.
Ingredients
2 cloves minced garlic
¾ c. sliced leeks, about 1 medium, white, and light green parts only
½ c. sliced carrots about 1 medium
1 tbsp minced ginger
1 tbsp minced lemongrass or paste
1 c. chopped onions about ½ of a medium
½ tsp ground turmeric
4 c. chicken stock
½ tsp Better Than Bouillon chicken seasoning (optional)
¾ lb raw chicken breasts (INSTANT POT VERSION)
8 oz. cooked, shredded chicken (STOVE TOP VERSION) (rotisserie chicken is a wonderful option)
1 c. pearl couscous
½ c. chopped celery about 2 ribs
chopped fresh parsley for garnish
½ of a lemon
salt and pepper
How to make Cold-Fighting Couscous Chicken Soup
Stove Top:
Step 1: In a 4 to 5-quart Dutch oven or stock pot, heat 1 tbsp of the stock over medium heat. Add the onions once it starts to sizzle along with the leeks and carrots. Saute for about 6 minutes until the veggies are tender. Then, stir in the ginger, lemongrass, and garlic. Continue to cook until fragrant. Next, add the turmeric and stir.
Step 2: To the pot, pour in the stock. Add the chicken and couscous, then bring everything to a light boil. Decrease the heat and continue to cook for another 15 minutes.
Step 3: Into the soup, squeeze half of the lemon. To taste, season with salt and pepper.
Step 4: Before serving, garnish the soup with parsley. Enjoy!
Instant Pot:
Step 1: Set the IP to saute function. Then, add the oil. Once the oil is shimmering, add the onions, leeks, celery, and carrots. Saute for about 8 minutes until tender. Next, stir in the ginger, lemongrass, and garlic. Continue to cook until aromatic. Over the veggies, sprinkle the turmeric. Then, turn the IP off.
Step 2: To the IP, pour in the chicken broth, Better Than Bouillon (if using), and add the couscous. Next, add the chicken breasts,
Step 3: Put the lid on and seal the valve. Set to cook for 5 minutes on Manual High Pressure. Release the pressure for 7 minutes, then do a quick release of pressure.
Step 4: Take the chicken breasts out of the pot and shred (or chop) using two forks. Place the shredded chicken into the soup and squeeze with lemon. Add the parsley and season with salt and pepper to taste.
Nutrition Info.
Calories: 288 kcal