Chicken and Couscous Soup Recipe

Closeup on a bowl of chicken and couscous soup with a spoon.

5 from 1 vote

Chicken and Couscous Soup Recipe

This healthy, cold-fighting Chicken and Couscous Soup bursts with ginger, garlic, turmeric, and a hint of lemongrass, simmered with tender chicken, veggies, and pearl couscous. Finished with fresh lemon and peas, it’s a cozy, flavorful bowl perfect for any night!

Course Main Dish, Soup

Cuisine American

Keyword chicken and couscous soup

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 511kcal

Author Sue Ringsdorf

Ingredients

2 Tablespoons olive oil
1/2 medium yellow onion - chopped
2 stalks celery - chopped
4 large carrots - chopped
2 Tablespoons ginger - minced
4 Tablespoons garlic cloves - minced
1 Tablespoon lemongrass paste - or use fresh lemongrass
kosher salt and freshly ground black pepper - to taste
1 teaspoon turmeric
6 cups lower-sodium chicken broth - plus more for leftovers
1 ½ pounds boneless, skinless chicken breasts
1 ½ cups pearl couscous
1 cup frozen peas
lemon - to serve

Instructions

Sauté veggies. Heat a large stockpot over medium heat. Add olive oil and then the onion, celery, and carrots. Cook for several minutes or until slightly softened.
Add garlic, ginger, and lemongrass. Then add the minced garlic and ginger, plus the lemongrass paste, and stir constantly for a minute or so. Add seasonings – the kosher salt, freshly ground black pepper, and turmeric – and stir again.
Add broth. Add the chicken broth and bring to a boil. Then add the chunks of chicken and turn heat down to a medium. Cook until chicken registers 160 degrees F on a digital thermometer, about 8-10 minutes, and then remove chunks of chicken to a clean bowl.
NOTE: Chicken breasts are considered done when it registers 165 degrees F on a digital thermometer. I normally remove the chicken at around 160 degrees, allowing for a few degrees of carry-over cooking.
Shred chicken. After removing chicken from the pot, let it rest for 10 minutes. Then either use two forks to shred chicken or use a mixer with paddle attachment to shred (my favorite method).
Add couscous. Meanwhile, add the couscous to the pot and cook until al dente, about 10 minutes, over medium heat. (Be careful to avoid over-cooking.) Add additional seasoning as needed.
Add the shredded chicken back. Then add the shredded chicken back to the pot and stir to combine.
Finish. Add the frozen peas to pot along with some freshly squeezed lemon juice, if desired. Stir to combine.
Serve. Serve chicken and couscous soup along with some saltine crackers or fresh bread.

Notes

Store leftover soup in an airtight container for 3-4 days. Reheat gently.
We also like to store leftovers in individual serving bowls for quick lunches on-the-go.
Freeze soup in either an airtight container or in a freezer bag (lay flat in your freezer) for up to three months.

Nutrition