Cold-Fighting Couscous Chicken Soup

Cold-Fighting Couscous Chicken Soup

The very best cold-fighting couscous chicken soup, loaded with anti-inflammatory ingredients, such as ginger, turmeric, lemongrass, and garlic, to help you stay your healthiest this winter.

Ingredients

·       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

·       4 cups chicken stock

·       1/2 teaspoon Better Than Bouillon chicken seasoning (optional)

·       8 ounces cooked, shredded chicken (FOR STOVE TOP VERSION) (rotisserie chicken is great)

·       3/4 pound raw chicken breasts (FOR INSTANT POT VERSION)

·       1 cup pearl couscous

·       1/2 of a lemon

·       salt and pepper

·       chopped fresh parsley for garnish

Instructions

Stove Top Directions:

1.    Heat one tablespoon of the stock in a 4 to 5 quart Dutch oven or stock pot over medium. 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.

2.    Add the stock, 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 parsley before serving.

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Full instructions: Click here