Name: Cold-Fighting Couscous Chicken Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean Fusion
Ingredients: 1 cup chopped onions (about 1/2 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 garlic, minced; 1/2 teaspoon ground turmeric; 4 cups chicken stock; 1/2 teaspoon Better Than Bouillon chicken seasoning (optional); 8 ounces cooked, shredded chicken (for stovetop version); 3/4 pound raw chicken breasts (for Instant Pot version); 1 cup pearl couscous; Juice from 1/2 lemon; Salt and pepper, to taste; Fresh parsley, chopped, for garnish

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This cold-fighting couscous chicken soup is my go-to when I feel run down, sniffly, or just in need of a big comforting bowl of goodness. It’s loaded with fresh, nourishing ingredients like ginger, garlic, turmeric, and lemongrass that bring both flavor and health-supporting benefits. Light but hearty, it’s the kind of soup I like to make all winter long — whether I’m sick or not.

Cold-Fighting Couscous Chicken Soup

Why You’ll Love This Recipe

I love this recipe because it’s not just another chicken soup. The ginger and lemongrass add a brightness that wakes up my taste buds, while the turmeric brings a gentle earthiness and gorgeous color. The pearl couscous makes the soup hearty and satisfying without overpowering the broth. I also love that I can make it on the stovetop or in my Instant Pot, depending on my mood or how much time I want to spend in the kitchen. It’s simple, soothing, and full of flavor — exactly what I want when I need comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup chopped onions (about 1/2 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 stovetop version)
3/4 pound raw chicken breasts (for Instant Pot version)
1 cup pearl couscous
Juice from 1/2 lemon
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Directions

Stovetop Version

Heat 1 tablespoon of stock in a Dutch oven or stock pot over medium heat. Add onions, leeks, carrots, and celery. Sauté until soft, about 6 minutes.
Stir in ginger, lemongrass, and garlic until fragrant. Sprinkle turmeric over vegetables and stir.
Add chicken stock, cooked chicken, and couscous. Bring to a light boil, then reduce to a gentle simmer for 15 minutes.
Squeeze in lemon juice, season with salt and pepper, and garnish with parsley before serving.

Instant Pot Version

Turn on the Sauté function. Add oil, then onions, leeks, carrots, and celery. Cook until soft, about 8 minutes.
Stir in ginger, lemongrass, and garlic until fragrant. Sprinkle in turmeric, then turn off the unit.
Add chicken broth, optional bouillon, and couscous. Place chicken breasts in the pot.
Seal lid, set valve to Sealing, and cook on high pressure for 5 minutes. Let pressure naturally release for 7 minutes, then quick release.
Remove chicken, shred with two forks, and return it to the soup. Add lemon juice and parsley, season with salt and pepper, and serve.

Servings and Timing

This recipe makes 4 generous servings. Prep takes about 15 minutes, cook time is around 20 minutes, and in just 35 minutes total I can have a steaming bowl of this cozy soup ready to enjoy.

Variations

I sometimes swap pearl couscous with orzo, ditalini, or even rice if that’s what I have on hand.
For extra greens, I like adding a handful of spinach or kale at the end of cooking.
If I want a spicy kick, a pinch of red pepper flakes or a slice of fresh chili goes beautifully with the ginger and lemongrass.
When I need it vegetarian, I replace the chicken with chickpeas and use vegetable broth.

Storage/Reheating

I’ve found that this soup base freezes very well, but the couscous doesn’t hold up after thawing. When I plan to freeze it, I make the soup without couscous, let it cool, and store it in airtight containers. Later, I cook fresh couscous separately and stir it into the reheated soup. In the fridge, leftovers last up to 3 days, and I reheat them gently on the stove.

FAQs

Can I make this soup ahead of time?

Yes, I often make a big batch and refrigerate the base without couscous. When I’m ready to eat, I just cook up some couscous or pasta to stir in.

What can I use instead of pearl couscous?

I like using orzo, ditalini, or even instant rice in a pinch. Each gives the soup a slightly different texture, but all work wonderfully.

Can I freeze the whole soup with couscous in it?

I don’t recommend it. The couscous gets mushy when thawed. Freezing just the broth and chicken base works best, then I add fresh couscous later.

How can I make this soup vegetarian?

I swap the chicken for chickpeas or white beans and use vegetable broth. The flavor is still vibrant thanks to the ginger, lemongrass, and turmeric.

Can I use rotisserie chicken?

Yes! I love using rotisserie chicken for the stovetop version. It saves time and still gives the soup a rich, hearty flavor.

Conclusion

This cold-fighting couscous chicken soup is one of those recipes I reach for again and again. It’s bright, flavorful, nourishing, and easy to make, whether I’m feeling under the weather or just want a cozy bowl of soup. With its balance of aromatics, chicken, and couscous, it delivers comfort and nourishment in every spoonful. When cold season rolls around, I always make sure to have this recipe ready in my kitchen.

Cold-Fighting Couscous Chicken Soup

Why You’ll Love This Recipe

Ingredients