Cold-Fighting Couscous Chicken Soup – Discover the comforting power of our Cold-Fighting Couscous Chicken Soup—a delicious remedy that will warm your soul and help fight off those pesky colds. Packed with wholesome ingredients and aromatic flavors, this soup is a true delight for both your taste buds and your health. Whether you’re seeking relief from a winter chill or simply craving a nourishing bowl of goodness, this recipe is a must-try.
In our household, the Cold-Fighting Couscous Chicken Soup has become a cherished recipe that brings our family together during the colder months. I remember the first time I made it for my husband when he was feeling under the weather. As soon as he took his first spoonful, a smile spread across his face, and he declared it his new favorite soup. Since then, it has become a staple in our home, offering comfort and a boost to our immune systems. This recipe holds a special place in our hearts, and I’m excited to share it with you.
Why This Soup is a Game-Changer?
- Immune-Boosting Goodness: This soup is filled with immune-boosting ingredients like ginger, lemongrass, and turmeric, which can help strengthen your body’s defenses and fight off cold and flu symptoms.
- Wholesome Ingredients: From the flavorful onions, leeks, and carrots to the tender chicken and pearl couscous, every ingredient in this recipe is carefully chosen to create a harmonious blend of textures and flavors.
- Versatile Cooking Options: Whether you prefer the stovetop method for a leisurely cooking experience or the Instant Pot for a quick and convenient meal, this recipe provides instructions for both options, ensuring that you can enjoy this soup regardless of your cooking style or time constraints.
- Bright and Zesty Twist: The addition of lemon brings a burst of refreshing citrus flavor to the soup, elevating its taste and adding a vibrant touch that perfectly complements the other ingredients.
- Satisfying and Comforting: With its hearty combination of vegetables, couscous, and chicken, this soup is not only delicious but also satisfyingly filling, making it the ideal choice for a nourishing meal on a chilly day.
Ingredients:
- 1 cup chopped onions (approximately 115 grams)
- 3/4 cup sliced leeks (approximately 85 grams)
- 1/2 cup sliced carrots (approximately 70 grams)
- 1/2 cup chopped celery (approximately 65 grams)
- 1 tablespoon minced ginger
- 1 tablespoon minced lemongrass or lemongrass 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 stovetop version) (rotisserie chicken works great)
- 3/4 pound raw chicken breasts (for Instant Pot version)
- 1 cup pearl couscous
- 1/2 lemon
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions:
Stove Top Directions:
Heat one tablespoon of chicken stock in a 4 to 5 quart Dutch oven or stock pot over medium heat. Once it begins to sizzle, add the onions, leeks, carrots, and celery. Sauté until the vegetables are soft, approximately 6 minutes.
Stir in the minced ginger, lemongrass, and garlic, allowing the aromas to infuse the vegetables. Sprinkle the ground turmeric over the mixture and stir well.
Add the chicken stock, cooked shredded chicken, and pearl couscous to the pot. Bring the soup to a light boil, then reduce the heat to maintain a gentle simmer. Let it cook for 15 minutes.
Squeeze the juice from the half lemon into the soup, and season with salt and pepper to taste. Give it a final stir and garnish with chopped fresh parsley before serving.
Instant Pot Directions:
Turn on the Sauté function on your Instant Pot. Add the oil and heat until shimmering. Add the onions, leeks, celery, and carrots, and sauté until they become soft, approximately 8 minutes. Stir in the minced ginger, lemongrass, and garlic, allowing the flavors to meld together. Sprinkle the ground turmeric over the mixture and stir well. Turn off the unit.
Add the chicken broth, Better Than Bouillon (if using), and pearl couscous to the Instant Pot. Lay the raw chicken breasts on top.
Secure the lid, ensuring the valve is set to Sealing. Set the Instant Pot to manual high pressure for 5 minutes. Once the cooking is complete, allow the pressure to naturally release for 7 minutes, then carefully quick release the remaining pressure.
Remove the chicken breasts from the pot and shred them using two forks or chop them into bite-sized pieces. Return the chicken to the soup. Squeeze the lemon juice over the soup (taking care to catch any seeds) and add the parsley. Taste, and season with salt and pepper according to your preferences.
Notes:
- Feel free to customize this soup by adding additional vegetables or herbs that you enjoy.
- If you prefer a vegetarian version, you can replace the chicken with tofu or skip it altogether for a flavorful vegetable couscous soup.
- To make the soup spicier, consider adding a pinch of red pepper flakes or a dash of hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. This soup also freezes well for future quick and comforting meals.
In conclusion, the Cold-Fighting Couscous Chicken Soup is more than just a recipe; it’s a nourishing elixir that brings comfort and healing to your body and soul. With its immune-boosting ingredients, aromatic flavors, and versatile cooking options, this soup is a must-try for anyone looking to ward off winter chills or simply indulge in a bowl of wholesome goodness.
Whether you choose the stovetop method for a leisurely cooking experience or the Instant Pot for a quick and convenient meal, this recipe offers flexibility without compromising on taste. The combination of tender chicken, pearl couscous, and a bright twist of lemon creates a harmonious blend that will leave you feeling satisfied and rejuvenated.
So, next time you’re in need of a delicious and comforting remedy, turn to the Cold-Fighting Couscous Chicken Soup. Let its flavors warm you from within and its nourishing ingredients boost your immune system. Share this recipe with your loved ones, create new memories, and make it a cherished staple in your own household.
Remember, the power of food goes beyond satisfying hunger—it can heal, comfort, and bring people together. Indulge in this soul-soothing soup, and embrace the nourishment it brings to your body and those you love. Stay warm, stay healthy, and enjoy every spoonful of this delightful creation. Cheers to good health and good food!
FAQ
Can I use vegetable broth instead of chicken broth?
Yes, you can absolutely use vegetable broth as a substitute for chicken broth to make this soup vegetarian-friendly.
Can I use a different type of pasta instead of pearl couscous?
Of course! If you don’t have pearl couscous on hand, you can substitute it with orzo, small pasta shells, or even quinoa.
Can I make this soup in advance?
Absolutely! This soup actually tastes even better the next day as the flavors have time to meld together. Simply store it in the refrigerator and reheat it when ready to enjoy.
Can I freeze this soup?
Yes, you can freeze this soup for future meals. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to three months.
What other garnishes can I use?
Aside from chopped fresh parsley, you can also top your soup with a drizzle of olive oil, grated Parmesan cheese, or a sprinkle of chili flakes for an added kick.
Cold-Fighting Couscous Chicken Soup
Ingredients
- 1 cup chopped onions approximately 115 grams
- 3/4 cup sliced leeks approximately 85 grams
- 1/2 cup sliced carrots approximately 70 grams
- 1/2 cup chopped celery approximately 65 grams
- 1 tablespoon minced ginger
- 1 tablespoon minced lemongrass or lemongrass 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 stovetop version) (rotisserie chicken works great)
- 3/4 pound raw chicken breasts for Instant Pot version
- 1 cup pearl couscous
- 1/2 lemon
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
Stove Top Directions:
- Heat one tablespoon of chicken stock in a 4 to 5 quart Dutch oven or stock pot over medium heat. Once it begins to sizzle, add the onions, leeks, carrots, and celery. Sauté until the vegetables are soft, approximately 6 minutes.
- Stir in the minced ginger, lemongrass, and garlic, allowing the aromas to infuse the vegetables. Sprinkle the ground turmeric over the mixture and stir well.
- Add the chicken stock, cooked shredded chicken, and pearl couscous to the pot. Bring the soup to a light boil, then reduce the heat to maintain a gentle simmer. Let it cook for 15 minutes.
- Squeeze the juice from the half lemon into the soup, and season with salt and pepper to taste. Give it a final stir and garnish with chopped fresh parsley before serving.
Instant Pot Directions:
- Turn on the Sauté function on your Instant Pot. Add the oil and heat until shimmering. Add the onions, leeks, celery, and carrots, and sauté until they become soft, approximately 8 minutes. Stir in the minced ginger, lemongrass, and garlic, allowing the flavors to meld together. Sprinkle the ground turmeric over the mixture and stir well. Turn off the unit.
- Add the chicken broth, Better Than Bouillon (if using), and pearl couscous to the Instant Pot. Lay the raw chicken breasts on top.
- Secure the lid, ensuring the valve is set to Sealing. Set the Instant Pot to manual high pressure for 5 minutes. Once the cooking is complete, allow the pressure to naturally release for 7 minutes, then carefully quick release the remaining pressure.
- Remove the chicken breasts from the pot and shred them using two forks or chop them into bite-sized pieces. Return the chicken to the soup. Squeeze the lemon juice over the soup (taking care to catch any seeds) and add the parsley. Taste, and season with salt and pepper according to your preferences.
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