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!

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.
  3. GET THE FULL INSTRUCTIONS @ soupaddict.com

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