Description
A soothing and nourishing chicken soup with pearl couscous, fresh vegetables, and warming spices—perfect for fighting off a cold or cozying up on chilly days.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
Flavor and Protein:
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground turmeric (or 1-inch fresh turmeric root, grated)
- 8 cups low-sodium chicken broth
- 2 boneless, skinless chicken breasts (or thighs)
Grains and Seasoning:
- 1 cup pearl couscous (also called Israeli couscous)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in garlic, ginger, and turmeric. Cook for 1 minute until fragrant.
- Pour in chicken broth and add chicken breasts. Bring to a boil, then reduce to a simmer.
- Simmer for 20 minutes, or until chicken is fully cooked. Remove chicken, shred with two forks, and return to the pot.
- Stir in couscous and thyme. Cook for 10 minutes, or until couscous is tender.
- Season with salt, pepper, and lemon juice.
- Garnish with fresh parsley before serving.
Notes
- For extra cold-fighting power, add a pinch of cayenne or extra lemon juice.
- Store leftovers in the fridge for up to 4 days; couscous may absorb liquid, so add more broth when reheating.
- Can be frozen (without couscous) for up to 3 months; add couscous fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean / American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg
