COLD-FIGHTING COUSCOUS CHICKEN SOUP #healthysoup #comfortfood

COLD-FIGHTING COUSCOUS CHICKEN SOUP #healthysoup #comfortfood

This is the best sound chicken soup for when you're feeling somewhat sniffly and throbbing. Or then again simply need a major solace nourishment embrace! Couscous chicken soup is stacked with wellbeing supporting fixings like ginger, garlic, turmeric, and lemongrass, and its light and lively flavor is comfort nourishment getting it done. (Presently with Instant Pot directions!)

Calming and magnificently delectable, these astonishing aromatics make a light and brilliant soup: Comforting and bravo! It's completely a success win, regardless of whether you're wiped out or not.

So scrumptious, light, and sound, couscous chicken soup is anything but difficult to make, as well — you're only a half hour from a major fragrant pot of soup! Make parcels, eat a few, solidify a few.

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COLD-FIGHTING COUSCOUS CHICKEN SOUP #healthysoup #comfortfood

Ingredients

  • 1 cup chopped onions about 1/2 of a medium
  • 3/4 cup sliced leeks about 1 medium, white and light green parts only
  • 1/2 cup sliced carrots about 1 medium
  • 1/2 cup chopped celery about 2 ribs
  • 1 tablespoon minced ginger
  • 1 tablespoon minced lemongrass or paste
  • 2 cloves minced garlic
  • 1/2 teaspoon ground turmeric
  • 4 cups chicken stock
  • 1/2 teaspoon Better Than Bouillon chicken seasoning (optional)
  • 8 ounces cooked, shredded chicken (FOR STOVE TOP VERSION) (rotisserie chicken is great)
  • 3/4 pound raw chicken breasts (FOR INSTANT POT VERSION)
  • 1 cup pearl couscous
  • 1/2 of a lemon
  • salt and pepper
  • chopped fresh parsley for garnish

Instructions
Stove Top Directions:

  1. Heat one tablespoon of the stock in a 4 to 5 quart Dutch oven or stock pot over medium. When it begins to sizzle, add the onions, leeks, carrots, and celery. Saute until the vegetables are soft, about 6 minutes. Stir in the ginger, lemongrass, and garlic, and heat until aromatic. Sprinkle the turmeric over the vegetables and stir.
  2. Add the stock, chicken, and couscous, and bring to a light boil. Reduce heat to maintain a gentle simmer; cook for 15 minutes. Squeeze the half lemon into the soup, taste, and season with salt and pepper to your liking. Top with parsley before serving.

Instant Pot Directions:

  1. Turn on the Saute function on your IP. Add the oil and heat until shimmering. Add the onions, leeks, celery, and carrots, and saute until all are soft, about 8 minutes. Stir in the ginger, lemongrass, and garlic, and heat through until fragrant. Sprinkle the turmeric over the vegetables and stir. Turn off the unit.
  2. Add the chicken broth, Better Than Bouillon (if using), and couscous. Lay the chicken breasts in the pot.
  3. Secure the lid and make sure the valve is set to Sealing. Set the Instant Pot to manual high pressure, for 5 minutes. When the cooking is finish, allow to naturally release for 7 minutes, then carefully quick release the remaining pressure.
  4. Remove the chicken breasts from the pot and shred with two forks (or chop). Return the chicken to the soup. Squeeze the lemon over the soup (taking care to catch the seeds), and add the parsley. Taste, and season with salt and pepper to your liking.

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