Creamy Couscous Chicken Soup
User Reviews
5
Creamy Couscous Chicken Soup
Description
Creamy Couscous Chicken Soup starts with sautéed onions, carrots, celery, and garlic, which develop a tender base seasoned with Italian herbs and salt and pepper. Shredded cooked chicken is combined, then simmered with chicken stock and a parmesan rind to impart a savory umami character. Pearl couscous is cooked directly in the broth until tender, absorbing flavor and providing a pleasant bite.
To thicken the soup, a slurry of milk and flour is whisked and incorporated, gently bringing the soup to a creamy consistency without heaviness. Lemon juice and fresh parsley added at the end introduce freshness and subtle acidity that balance the rich broth. The soup is typically served hot, topped with freshly grated parmesan and a spritz of lemon, which complements the savory elements and brightens the dish.
This soup is suitable for cooler days when a warm, filling meal is desired. The use of pearl couscous creates a different texture compared to traditional rice or noodles. Careful seasoning with salt and pepper is recommended as the cheese rind and stock impart saltiness, but adjustments may be needed according to taste.
Ingredients
- 3 tablespoons butter unsalted
- 1 onion diced, sweet
- 3 carrot peeled and diced
- 2 celery diced, ribs
- 4 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- ½ teaspoon Italian seasoning
- 1 ½ cups chicken cooked, shredded
- 5 to 6 cups chicken stock
- 1 Parmesan Cheese rind
- 1 cup pearl couscous uncooked
- 1 cup milk or half and half
- 1 ½ tablespoons flour
- 1 tablespoon lemon juice freshly squeezed
- 3 tablespoons parsley plus more for topping, fresh
- Parmesan Cheese for topping
- lemon for spritzing, wedges
Instructions
- Heat the butter in a large stock pot over medium-low heat. Add in the onion, carrots, celery and garlic with a big pinch of salt and pepper - I’d say at least ½ teaspoon salt and pepper to start. Cook, stirring occasionally, until the vegetables soften. Stir in the garlic cloves and italian seasoning. Stir in the shredded chicken.
- Add in 5 cups of chicken stock and the parmesan rind. Bring the mixture to a boil, then reduce it to a simmer. Stir in the pearl couscous. Cook uncovered, stirring occasionally, until the couscous is done, about 10 to 12 minutes.
- Fill a shaker cup with the milk. Add the flour to the milk and shake the cup for at least 30 seconds. Stream in the milk slurry while stirring. Bring the soup back to a simmer and let it simmer for 5 or 10 more minutes as it thickens.
- Add in the lemon juice and fresh parsley. Taste the soup and if it needs more salt and pepper, add it (it will need it!). If the parmesan rind didn’t melt entirely, you can scoop it out at this point. You can also decide if you’d like to add the additional cup of chicken stock here - it depends on how hearty or how brothy you like your soup. The couscous will soak it up as it sits!
- Serve immediately with a lemon wedge for sprinkling, parmesan cheese for topping and parsley sprinkled on top.
User Reviews
Overall Rating
5
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