Cold-Fighting Couscous Chicken Soup

Found this soup last winter and made it at least 4 times. Come this winter and all I can think about is this soup. On my second round this winter, and I’m sure there will be many more to come! Thank you!!

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. Note: This recipe includes both stove top and Instant Pot instructions!


  • 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

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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