Lemon Ginger Couscous Chicken Soup
User Reviews
5
Lemon Ginger Couscous Chicken Soup
Description
This soup starts by gently sautéing sweet onions, diced carrots, celery, minced garlic, and chopped fresh ginger in butter with salt and pepper to release their aromas and soften the vegetables. Chopped cooked chicken is stirred in before adding chicken stock and a Parmesan cheese rind to deepen flavor.
After bringing to a boil, pearl couscous is added and cooked at simmer until tender, about 10 to 15 minutes. Once couscous is cooked, lemon zest, fresh lemon juice, and chopped fresh herbs like parsley are incorporated to add brightness and freshness. Additional seasoning with salt and pepper helps balance the taste.
Typically served with grated Parmesan cheese, lemon wedges, and crusty bread on the side, this hearty soup combines savory, tangy, and herbal elements. It offers warmth and comfort with a lively citrus note and satisfying texture from couscous pearls and tender chicken.
The soup can be prepared ahead by cooking the broth and vegetables first and cooking couscous separately to prevent it from soaking excess liquid. Combine just before serving to keep broth texture and couscous shape intact.
Ingredients
- 3 tablespoons butter unsalted
- 1 onion diced, sweet
- 4 garlic minced, cloves
- 3 carrot peeled and diced
- 3 celery diced, sticks
- 2 tablespoons ginger chopped fresh
- salt kosher salt
- black pepper kosher salt
- 1 ½ to 2 cups cooked, chopped chicken
- 1 Parmesan cheese rind optional
- 7 to 8 cups chicken stock
- 1 1/4 cups pearl couscous
- ¼ cup fresh herbs like parsley, chopped
- 1 tablespoon lemon zest freshly grated
- ½ lemon freshly juiced
- Parmesan Cheese for topping
- lemon for spritzing, wedges
- bread for serving, crusty
Instructions
- Heat the butter in a large stock pot over medium-low heat. Add in the onion, carrots, celery, ginger 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 shredded chicken.
- Add in the chicken stock and the parmesan rind. Bring the mixture to a boil. Add the couscous and reduce to a simmer. Cook, stirring occasionally, until the couscous has cooked, about 10 to 15 minutes.
- Stir in the lemon zest, lemon juice and fresh herbs. Taste and season additionally with salt and pepper if needed. Serve with extra parmesan, herbs and lemon wedges. Oh and crusty bread!
Notes
- Prepare the soup base ahead of time and cook the pearl couscous separately to prevent it from absorbing too much broth.
- Adjust the broth quantity to around 5 or 6 cups if cooking couscous separately for better consistency.
- Combine cooked couscous with the soup just before reheating to preserve the couscous texture.
User Reviews
Overall Rating
5
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