Chicken Couscous Soup

5 from 6 votes

This chicken Couscous Soup is packed with vegetables, shredded chicken, pearl couscous, sweet peas, and a rich and flavorful broth.

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Soup

Cuisine: American, Healthy

Keyword: chicken couscous soup, couscous soup

Servings: servings

Author: Chelsea Lords

Cost: $10.21

Equipment

Large pot

Ingredients

2 tablespoons olive oil
1-1/2 cups finely diced yellow onion 1 large onion
1 cup thinly sliced celery 2 stalks
1 cup finely diced carrots 4 medium carrots
1 tablespoon minced garlic
2 teaspoons minced ginger
Salt and pepper
1/2 teaspoon yellow curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon dried thyme
1 bay leaf
1 pound boneless, skinless chicken breasts 3 to 4 small breasts; see note 1
7 cups chicken broth
1 cup pearl couscous see note 2
2 tablespoons finely chopped fresh parsley plus extra for garnish
3/4 cup frozen peas
1 lemon optional

US - Metric

Instructions

Heat oil in a large Dutch oven or soup pot over medium-high heat. Add onion, celery, and carrots. Season with salt and pepper (about 1/4 teaspoon each). Cook, stirring often, until onions are translucent and softened, about 5–7 minutes.
Add garlic, ginger, curry powder, turmeric, thyme, and more salt and pepper to taste (about 1/4 teaspoon each). Stir constantly for 30 seconds to 1 minute, until fragrant. Add uncooked chicken, chicken broth, and bay leaf. Stir to combine.
Bring soup to a boil, then stir in the couscous. Ensure the chicken is fully submerged in the liquid. Return to a boil, then reduce heat to medium-low. Simmer uncovered for 17–23 minutes, until the couscous is tender and the chicken is fully cooked.
Remove the soup from heat. Transfer chicken to a cutting board and shred with two forks or dice into small pieces. Stir the shredded chicken back into the soup along with the peas and parsley. Add lemon juice to taste for brightness, if desired. Taste and adjust seasoning as needed. Serve hot with hearty bread.

Video

Notes

Note 1: Boneless, skinless chicken breasts or thighs both work well. Thighs are more tender. Trim any excess fat. If the chicken breasts are large, cut them in half to ensure even cooking (aim for pieces about 6–8 oz. each).

Note 2: Use Israeli (pearl) couscous for the best texture. Regular couscous is too small and cooks differently, so it won’t work as a substitute in this recipe.

Storage: This soup is best enjoyed fresh, as the couscous absorbs liquid and swells over time. Leftovers can be stored in the fridge for 2–3 days. To reheat, warm gently in a pot, stirring often, and add a splash of broth if it’s too thick. Freezing isn’t recommended, as the couscous can become mushy.

Nutrition