I love to make a big batch of this soup to “meal prep” for the week! It is so full of flavor but also comforting and classic. It is especially good as a sick day soup.
Chicken Couscous Soup with Ginger & Lemon
Ingredients
- 2 tbsp Olive oil
- 1 Yellow onion small diced
- 3 cloves Garlic minced
- 1 large Carrot diced
- 1 inch Ginger grated
- 3 Chicken thighs boneless and skinless
- 3½ cups Broth or water
- ½ cup Pearl couscous
- 1 handful Cilantro leaves
- 1 handful Scallions sliced
- 1 Lemon juiced
- Kosher salt to taste
- Black pepper to taste
Instructions
- Heat 2 tbsp olive oil over medium heat in a large pot, such as a dutch oven. Add 1 diced onion and 1 diced carrot. Sweat them down for about 2-3 minutes, or until the onions are translucent. Then, add 3 cloves minced garlic and grate in a 1-inch knob of ginger. Stir until fragrant.
- Push the veggies to the side of the pot. Drop in 3 boneless skinless chicken thighs. Season the exposed side with salt and pepper. Cook for 1-2 minutes, then flip and season the other side. Cook for another 1-2 minutes, then cover with 3.5 cups of broth. Bring to a boil.
- Once the chicken reaches 165º internally, remove it from the soup and set on a cutting board. Cool until you can touch it. While cooling, add 1/2 cup of pearl couscous to the pot while boiling. Once the chicken is cool to the touch, just tear it apart with your hands. Add the chicken back to the pot.
- Continue a gentle boil until the couscous is al dente (or just below al dente). Then turn off the heat. Taste and add more salt and pepper to your preference, then squeeze in the juice of 1 lemon. Stir in a handful of sliced scallions and a bunch of cilantro leaves. Enjoy while hot, or store in individual containers in the fridge.
