Here is my go-to couscous chicken soup recipe that combines tender chicken, tiny pasta pearls, and fresh vegetables in a warm, comforting broth. It’s become my family’s favorite soup for chilly evenings.
This soup always hits the spot when we’re craving something both filling and light. I often make a big batch on Sundays so we have plenty of leftovers for busy weeknight dinners. Who doesn’t love having homemade soup ready to go in the fridge?
Why You’ll Love This Couscous Chicken Soup
- Quick weeknight dinner – Ready in under an hour, this soup is perfect for busy evenings when you want something warm and satisfying without spending hours in the kitchen.
- Immune-boosting ingredients – Packed with fresh ginger, turmeric, and garlic, this soup is loaded with natural ingredients that help support your immune system.
- One-pot meal – Everything cooks in a single pot, which means less cleanup and more time to enjoy your evening.
- Filling and nutritious – The combination of tender chicken thighs, pearl couscous, and fresh vegetables makes this a complete meal that’ll keep you satisfied.
- Basic ingredients – Most of these ingredients are kitchen staples or easy to find at any grocery store, making this a practical recipe you can make anytime.
Which Kind of Chicken Should I Use?
For this cozy soup recipe, chicken thighs are definitely the way to go. Dark meat chicken thighs stay tender and juicy during the cooking process, adding more flavor to your broth than chicken breasts would. You can use either boneless or bone-in thighs – the bones will add extra richness to your soup, but boneless thighs are easier to eat and prepare. If you’re buying from the grocery store, look for thighs with a pink, fresh appearance and no strong odors. While you could substitute chicken breasts if that’s what you have on hand, the soup won’t be quite as flavorful, and you’ll need to be careful not to overcook them since white meat can dry out quickly.
Options for Substitutions
This cozy soup recipe is pretty adaptable – here are some easy swaps you can try:
- Pearl couscous: If you can’t find pearl couscous (also called Israeli couscous), you can use orzo pasta, small pasta shells, or even rice. Just adjust cooking time according to package instructions.
- Chicken thighs: While chicken thighs give the best flavor, you can use chicken breast instead. You could also use leftover rotisserie chicken – just add it near the end of cooking.
- Fresh turmeric: No fresh turmeric? Use 1 teaspoon of ground turmeric powder instead. You can even skip it if you don’t have any on hand.
- Fresh ginger: If fresh ginger isn’t available, use ½ teaspoon ground ginger – though fresh really does taste better in this soup.
- Fresh herbs: Don’t have fresh thyme or rosemary? Use 1 teaspoon dried herbs for each tablespoon of fresh herbs called for in the recipe.
- Chicken broth: Vegetable broth works fine too, or you can use water plus extra bouillon cubes for flavor. Just watch the salt content if using regular broth instead of low-sodium.
Watch Out for These Mistakes While Cooking
The biggest mistake when making couscous chicken soup is adding the pearl couscous too early – it should only go in during the last 10 minutes of cooking, or you’ll end up with mushy, overcooked pasta that absorbs too much of your precious broth. Another common error is not searing the chicken thighs first – taking an extra 5 minutes to brown them creates a deeper, richer flavor base for your soup and helps keep the meat tender. When it comes to the aromatics (garlic, ginger, and turmeric), avoid the temptation to roughly chop them – finely mincing these ingredients allows them to better release their flavors and prevents unpleasant large chunks in your finished soup. For the best results, wait to add your fresh herbs until the very end of cooking, as this preserves their bright flavors and prevents them from becoming bitter or losing their impact.
What to Serve With Couscous Chicken Soup?
This warming chicken soup is practically a meal on its own, but a few simple sides can make it even better! A chunk of crusty French bread or warm pita makes the perfect companion for soaking up the flavorful broth. If you’re craving some fresh elements, try a simple Mediterranean-style salad with cucumbers, tomatoes, and a light lemon dressing on the side. For an extra boost of protein and healthy fats, serve a small dish of mixed olives and toasted almonds alongside your bowl – they add nice texture and complement the soup’s herbs really well.
Storage Instructions
Keep: This couscous chicken soup is perfect for meal prep! Pour it into an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. Just keep in mind that the couscous might absorb more broth as it sits, making the soup thicker over time.
Freeze: Want to save some for later? Let the soup cool completely, then transfer it to freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. The couscous might be a bit softer after freezing, but the flavor will still be great!
Warm Up: When you’re ready to enjoy your leftover soup, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, just add a splash of chicken broth or water to reach your desired consistency. For quick meals, you can also heat it in the microwave in 1-minute intervals, stirring between each.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1200
- Protein: 80-90 g
- Fat: 40-50 g
- Carbohydrates: 100-110 g
Ingredients
- 1 onion (chopped)
- 6 garlic cloves (minced)
- olive oil
- fresh thyme
- 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
- 6 cups low-sodium chicken broth (I use Swanson’s)
- 1 inch fresh turmeric (grated)
- 1 inch fresh ginger (grated, for best flavor)
- pepper
- 1 cup pearl couscous
- fresh rosemary
- 2 celery stalks (diced)
- salt
- 2 carrots (peeled and diced)
Step 1: Prepare and Sauté the Vegetables
Begin by chopping up your carrots, celery, and onions.
Heat a large pot over medium-high heat and add a splash of olive oil.
Mince six cloves of garlic and add them to the pot.
Add the chopped vegetables and sauté for 3 to 5 minutes until the onions begin to soften.
Step 2: Add Fresh Aromatics
Peel fresh ginger and fresh turmeric, then grate them over the sautéed vegetables.
Stir the grated ginger and turmeric into the vegetables until well combined, infusing the mixture with a golden orange hue and a fragrant aroma.
Step 3: Introduce the Protein and Broth
Add chicken thighs (or chicken breasts) to the pot, ensuring they are distributed evenly.
Pour in 48 ounces (6 cups) of low-sodium chicken broth, immersing the chicken and vegetables completely.
Step 4: Add Grains and Herbs
Add pearl couscous to the pot.
Strip fresh thyme and fresh rosemary from their stems and add them to the mix.
Season generously with salt and pepper to taste, then give everything a thorough stir.
Step 5: Simmer and Shred the Chicken
Bring the mixture to a simmer and let it cook for about 20 to 25 minutes, or until the chicken is fully cooked.
Use a slotted spoon to carefully remove the chicken from the pot, then shred it into bite-sized pieces.
Return the shredded chicken to the pot and stir everything together to combine.
Step 6: Final Touches and Serve
Taste the soup and adjust the seasoning, adding more salt, pepper, thyme, or rosemary if desired.
Once the flavors are to your liking, serve the soup hot in bowls.
Enjoy the comforting and hearty flavors of your homemade creation!
