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Instapot Comfort - Chicken Soup with Couscous


This is comfort in a bowl, which we could all use right now. A friend shared this recipe from the site soupaddict.com and I've been making it every week since. With spring here, I thought I would be turning to some new things, but we could all use a little more familiar nourishment during this pandemic. If you don't have an Instapot, don't despair, I've got stovetop directions posted below the recipe. Take care!






Stovetop Directions:

  • Heat 1 TBL olive oil in a large Dutch oven or pot. Brown the chicken in batches, so that it is almost completely cooked through and remove from the pan. (You can skip this if you buy a cooked rotisserie chicken.)

  • Add 1 TBL of olive oil until shimmering and add the onions, leeks, carrots, and celery. Sauté for about 6 minutes. Stir in the ginger, lemongrass, and garlic and heat until fragrant. Add the turmeric and stir.

  • If you have a cooked rotisserie chicken, remove skin, shred the chicken, and set aside.

  • Add the stock, chicken, and couscous, and bring to a light boil. Reduce heat to a gentle simmer and cook for 15 minutes. Add the lemon juice and 1/2 the parsley, season with salt & pepper to taste, serve, and relish the comfort!

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