Healthy Chicken Soup with Couscous Recipe

If you’re craving a cozy bowl that’s nourishing, flavorful, and effortlessly comforting, I’ve got just the thing for you: Healthy Chicken Soup with Couscous Recipe. This is hands down one of my favorite go-to soups because it’s packed with fresh ingredients, has a beautiful golden color from turmeric and ginger, and the pearl couscous adds such a fun, chewy texture you won’t want to skip. Stick with me, and I’ll walk you through everything you need to know to make this fan-freaking-tastic soup come together perfectly every time.

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Ingredients You’ll Need

This healthy chicken soup with couscous recipe calls for fresh produce and basic pantry staples that work together beautifully to build layers of cozy warmth. Pro tip: using fresh herbs and freshly grated turmeric really bumps up the flavor, so don’t skip those if you can help it!

• Avocado or olive oil: A neutral oil that won’t overpower the fragrant veggies and spices.
• Garlic: Minced fresh garlic for that essential aromatic base.
• Yellow onion: Adds sweetness and depth when softened.
• Carrots: Thinly sliced for sweetness and a bit of crunch.
• Celery stalks: Roughly chopped to give the classic soup flavor.
• Fresh grated ginger: The bright and zesty heart of this soup—fresh is always best here.
• Fresh grated turmeric or ground turmeric: Turmeric brings anti-inflammatory benefits and a stunning golden hue.
• Low sodium chicken broth: You want enough broth to cover the chicken and cook the couscous—low sodium lets you control seasoning.
• Boneless skinless chicken breast or thighs: Choose thighs for more moisture and flavor, breasts for lean protein.
• Fresh rosemary and thyme: These herbs elevate the soup’s aroma wonderfully.
• Salt and pepper: Essential for seasoning to taste.
• Pearl couscous: Adds that delightful texture—you could substitute with quinoa if gluten-free.
• Frozen peas (optional): Add right at the end for a pop of color and sweetness.

Variations

I love that this healthy chicken soup with couscous recipe is so flexible — I’ve tweaked it a bunch of ways depending on what I have in my fridge or dietary preferences at the time. Feel free to make it your own; here are some variations I’ve tried and enjoyed.

• Vegetarian/Vegan: I substitute chicken broth with vegetable broth and swap the chicken for a can of drained chickpeas—it’s just as comforting and hearty!
• Gluten-Free: If you’re avoiding gluten, quinoa is my favorite couscous substitute here—it cooks in roughly the same time and holds up well in the soup.
• Spicy Kick: Add a pinch of red pepper flakes when cooking the aromatics to give the soup a gentle warming heat that my family loves on chilly nights.
• Extra Veggies: Toss in some chopped spinach or kale near the end for a boost of greens without changing the cooking time much.

How to Make Healthy Chicken Soup with Couscous Recipe

Step 1: Build the Flavor Base

Start by heating your oil in a large Dutch oven or pot over medium-high heat. Once it’s shimmering, toss in the minced garlic, diced onion, carrots, and celery. Cook these veggies until the onion becomes nice and translucent, usually about 5 minutes. This step is key because it wakes up all those flavors without burning the garlic, so stir often and keep an eye on the heat!

Step 2: Spice Things Up

Next, add the freshly grated ginger and turmeric. I discovered this trick when I first tried fresh turmeric—it makes such a brighter, earthier flavor than the dried version. Sauté this mixture for just 30 seconds to awaken the spices but don’t let it burn. The aroma here will fill your kitchen and instantly make you feel warm inside.

Step 3: Bring It All Together

Pour in your chicken broth along with the chicken breasts or thighs, then add the chopped rosemary, thyme, salt, and pepper. Don’t forget to stir, and make sure the chicken is fully submerged. Bring the soup up to a boil, then stir in the pearl couscous—push down any couscous or chicken floating on top so everything cooks evenly.

Step 4: Simmer and Shred

Reduce the heat to medium-low and let the soup simmer uncovered for 20-25 minutes. This gives the chicken time to cook through and the couscous to absorb those luscious broth flavors. Once the chicken is fully cooked, scoop it out with a slotted spoon onto a cutting board. Shred it into bite-sized pieces with two forks—it’s so satisfying and easy! Then, return the shredded chicken to the pot and stir in the frozen peas if you’re using them.

Step 5: Final Taste and Adjust

Give your soup a taste and adjust the salt and pepper if needed. If you like your soup brothier, go ahead and add another cup of broth. Everyone likes it a bit differently, and that’s the beauty of making soup at home.

How to Serve Healthy Chicken Soup with Couscous Recipe

Garnishes

I’m a sucker for fresh herbs on soups, so I usually sprinkle chopped parsley or extra thyme on top before serving. A squeeze of fresh lemon juice brightens everything up, and sometimes I add a drizzle of good olive oil for richness. Cracked black pepper on top right before eating ties it all together beautifully.

Side Dishes

I like to enjoy this soup alongside warm crusty bread or pita for dipping. A light green salad dressed with lemon vinaigrette pairs beautifully if you want a fresh crunch on the side. Sometimes, my family asks for roasted veggies like Brussels sprouts or sweet potatoes to round out the meal.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls—it’s such a fun presentation that wows guests. Another favorite is ladling it into pretty mugs or wide soup bowls and topping with edible flowers or microgreens to elevate the look. Simple but elegant, perfect for cozy dinner parties or Sunday family meals.

Make Ahead and Storage

Storing Leftovers

Leftover soup stores beautifully in an airtight container in the fridge for up to 4 days. I always keep the soup portion separate from any fresh garnishes or bread to maintain freshness. Just give it a good stir before reheating, as the couscous can settle at the bottom.

Freezing

I’ve frozen this soup successfully too, but keep in mind that couscous can get a bit softer after freezing and reheating. If you’re freezing, I recommend undercooking the couscous slightly during your initial cook, so it holds up better later.

Reheating

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring regularly to prevent sticking. If it looks too thick, add a splash of broth or water to loosen it up. Avoid microwaving at high heat to keep the texture just right.

FAQs

Final Thoughts

This healthy chicken soup with couscous recipe has become such a comforting staple in my kitchen, especially on days when I want something simple yet nourishing. I absolutely love how the subtle spices brighten the broth, and the couscous makes it feel like a meal all on its own. I genuinely hope you give it a try and find as much joy in making and eating it as I do—there’s something so satisfying about warming up with this soup that makes me feel taken care of every single time.

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