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
Instructions
- Stovetop: Heat 1 tbsp stock in a pot over medium heat. Sauté onions, leeks, carrots, and celery for 6 minutes. Stir in ginger, lemongrass, and garlic. Add turmeric, chicken stock, cooked chicken, and couscous. Simmer 15 minutes. Stir in lemon juice, season, and garnish with parsley.
- Instant Pot: Sauté onions, leeks, carrots, and celery for 8 minutes. Add ginger, lemongrass, garlic, and turmeric, then turn off sauté. Add stock, bouillon, couscous, and raw chicken breasts. Seal lid and cook on high pressure 5 minutes. Natural release 7 minutes, then quick release. Shred chicken, return to pot, add lemon juice, parsley, and season to taste.
Notes
- Swap couscous with orzo, ditalini, or rice for variety.
- Add spinach or kale at the end for extra greens.
- For spice, add red pepper flakes or fresh chili.
- Make vegetarian by using chickpeas and vegetable broth.
- If freezing, omit couscous and cook it fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop or Instant Pot
- Cuisine: Mediterranean Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
