This chicken Couscous Soup is an absolute delight! It's packed with a variety of vegetables, shredded chicken, pearl couscous, sweet peas, and a rich and flavorful broth. Whether you're feeling under the weather or simply need some comfort food, this soup is sure to hit the spot and help you feel better.
2tablespoonschopped fresh flat-leaf parsley,plus extra for garnish
3/4cupfrozen peas
Optional: 1 lemon, crusty bread for dipping
Instructions
VEGGIES: Add olive oil to a large Dutch oven or soup pot over medium-high heat. Once the oil is shimmering, add the onion, celery, carrots. Season to taste-- we add 1/4 teaspoon salt & pepper. Cook, stirring often, until the onions are turning translucent and begin to soften, about 5 to 7 minutes.
SEASONINGS AND CHICKEN: Add the garlic, ginger, curry powder, turmeric, dried thyme, plus more salt and pepper to taste (we add another 1/4 teaspoon of each). Stir constantly for 30 seconds to 1 minute or until very fragrant. Add in the uncooked chicken (Note 1), chicken broth, and bay leaf; stir.
COUSCOUS: Bring soup to a boil and then stir in the couscous. Be sure to press chicken below the liquid. Bring back to a boil then reduce the heat to medium low and simmer (uncovered) for 18-23 minutes or until couscous is pleasantly tender and chicken is fully cooked through.
FINISH: Remove soup from heat. Remove the chicken to a cutting board and shred with two forks or dice with a knife. Back to the soup: stir through the peas, optional parsley, and the shredded chicken. Stir well. Mix in lemon juice (added to taste) for some brightness and acidity if desired. Taste for seasoning, ladle into bowls, and enjoy with some crusty warm bread!
Video
Notes
Note 1: Chicken: Boneless, skinless breasts or thighs work great here. Thighs are slightly more tender. If there is an excess of fat on the meat, trim it off. If the chicken breasts are large, cut in half. (Aim to get each breast about 8 oz. in size so they will cook through properly.)Note 2: Couscous: Israeli couscous, also known as pearl couscous, is a type of pasta that is made with similar ingredients as regular couscous, but it has larger pearls with a softer and chewier texture. It is important to use Israeli couscous rather than regular couscous, because the larger pearls of Israeli couscous will cook properly and provide the right texture for the soup. Regular couscous is much smaller and won't work quite right in this recipe.