Cold-Fighting Couscous Chicken Soup

by MICHELE WEAVER

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.

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:

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.
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.

courtsey of https://soupaddict.com/couscous-chicken-soup/#recipe