Cold-Fighting Couscous Chicken Soup (Print Version)

A healing soup loaded with anti-inflammatory ingredients to boost immunity during cold season, available for stovetop or Instant Pot.

# Ingredients:

01 - 1 cup chopped onions (about 1/2 medium)
02 - 3/4 cup sliced leeks (white and light green parts only, about 1 medium)
03 - 1/2 cup sliced carrots (about 1 medium)
04 - 1/2 cup chopped celery (about 2 ribs)
05 - 1 tablespoon minced fresh ginger
06 - 1 tablespoon minced lemongrass or paste
07 - 2 cloves minced garlic
08 - 1/2 teaspoon ground turmeric
09 - 4 cups chicken stock
10 - 1/2 teaspoon Better Than Bouillon chicken seasoning (optional)
11 - 8 ounces cooked, shredded chicken (for stove top method)
12 - 3/4 pound raw chicken breasts (for Instant Pot method)
13 - 1 cup pearl couscous
14 - 1/2 lemon, juice only
15 - Salt and freshly ground pepper to taste
16 - Fresh parsley, chopped, for garnish

# Steps:

01 - 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. Saute until the vegetables are soft, about 6 minutes. Stir in the ginger, lemongrass, and garlic, and heat until aromatic. Sprinkle the turmeric over the vegetables and stir.
02 - Add the stock, shredded chicken, and couscous, and bring to a light boil. Reduce heat to maintain a gentle simmer; cook for 15 minutes. Squeeze the half lemon into the soup, taste, and season with salt and pepper to your liking. Top with chopped parsley before serving.
03 - Turn on the Saute function on your Instant Pot. Add one tablespoon of oil and heat until shimmering. Add the onions, leeks, celery, and carrots, and saute until all are soft, about 8 minutes. Stir in the ginger, lemongrass, and garlic, and heat through until fragrant. Sprinkle the turmeric over the vegetables and stir. Turn off the unit.
04 - Add the chicken broth, Better Than Bouillon (if using), and couscous. Lay the chicken breasts in the pot. Secure the lid and make sure the valve is set to Sealing. Set the Instant Pot to manual high pressure for 5 minutes. When cooking is finished, allow natural pressure release for 7 minutes, then carefully quick release the remaining pressure.
05 - Remove the chicken breasts from the pot and shred with two forks (or chop). Return the chicken to the soup. Squeeze the lemon over the soup (taking care to catch the seeds), and add the parsley. Taste, and season with salt and pepper to your liking.

# Notes:

01 - This soup is loaded with anti-inflammatory ingredients such as ginger, turmeric, lemongrass, and garlic to support immune function.
02 - Rotisserie chicken works great for the stove top version for convenience.
03 - Both stove top and Instant Pot methods yield equally delicious results.

Go Back