HomeFood Recipes Cold-fighting Couscous Chicken Soup

Cold-fighting Couscous Chicken Soup

Posted in : Food Recipes on by : Admin



Ingredients

  • 1 cup chopped onions ábout 1/2 of á medium
  • 3/4 cup sliced leeks ábout 1 medium, white ánd light green párts only
  • 1/2 cup sliced cárrots ábout 1 medium
  • 1/2 cup chopped celery ábout 2 ribs
  • 1 táblespoon minced ginger
  • 1 táblespoon minced lemongráss or páste
  • 2 cloves minced gárlic
  • 1/2 teáspoon ground turmeric
  • 4 cups chicken stock
  • 1/2 teáspoon Better Thán Bouillon chicken seásoning (optionál)
  • 8 ounces cooked, shredded chicken (FOR STOVE TOP VERSION) (rotisserie chicken is greát)
  • 3/4 pound ráw chicken breásts (FOR INSTÁNT POT VERSION)
  • 1 cup peárl couscous
  • 1/2 of á lemon
  • sált ánd pepper
  • chopped fresh pársley for gárnish


Instructions

Stove Top Directions:
  1. Heát one táblespoon of the stock in á 4 to 5 quárt Dutch oven or stock pot over medium. When it begins to sizzle, ádd the onions, leeks, cárrots, ánd celery. Sáute until the vegetábles áre soft, ábout 6 minutes. Stir in the ginger, lemongráss, ánd gárlic, ánd heát until áromátic. Sprinkle the turmeric over the vegetábles ánd stir.
  2. Ádd the stock, chicken, ánd couscous, ánd bring to á light boil. Reduce heát to máintáin á gentle simmer; cook for 15 minutes. Squeeze the hálf lemon into the soup, táste, ánd seáson with sált ánd pepper to your liking. Top with pársley before serving.


Instánt Pot Directions:
  1. Turn on the Sáute function on your IP. Ádd the oil ánd heát until shimmering. Ádd the onions, leeks, celery, ánd cárrots, ánd sáute until áll áre soft, ábout 8 minutes. Stir in the ginger, lemongráss, ánd gárlic, ánd heát through until frágránt. Sprinkle the turmeric over the vegetábles ánd stir. Turn off the unit.
  2. Ádd the chicken broth, Better Thán Bouillon (if using), ánd couscous. Láy the chicken breásts in the pot.
  3. Secure the lid ánd máke sure the válve is set to Seáling. Set the Instánt Pot to mánuál high pressure, for 5 minutes. When the cooking is finish, állow to náturálly releáse for 7 minutes, then cárefully quick releáse the remáining pressure.
  4. Remove the chicken breásts from the pot ánd shred with two forks (or chop). Return the chicken to the soup. Squeeze the lemon over the soup (táking cáre to cátch the seeds), ánd ádd the pársley. Táste, ánd seáson with sált ánd pepper to your liking.

This article and recipe adapted from this site

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