Chicken and Couscous Soup
Warm up with a comforting bowl of Chicken and Couscous Soup, a hearty yet healthy meal perfect for busy weeknights or leisurely weekends. This flavorful soup combines tender shredded chicken, fluffy couscous, and a medley of vibrant vegetables like carrots, celery, and onion, all simmered in a spiced chicken broth infused with cumin, coriander, and paprika. A touch of fresh parsley and zesty lemon juice adds brightness, while pantry staples like diced tomatoes and garlic round out the dish. Ready in just 45 minutes, this one-pot wonder is both nourishing and satisfying, making it an ideal choice for meal prep or a comforting dinner for the whole family. Serve it steaming hot with a crusty loaf of bread for the ultimate cozy meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and sliced carrots
- 2 sliced celery stalks
- 3 cloves, minced garlic
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 14-ounce can, undrained diced tomatoes
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup couscous
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 additional minute, until fragrant.
Place the chicken breasts in the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the can of diced tomatoes (with juice), ground cumin, ground coriander, paprika, salt, and black pepper. Stir well to combine.
Cover the pot partially with a lid and let the soup simmer for 15-20 minutes, or until the chicken is cooked through and tender.
Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the couscous, cover the pot, and let it simmer for 5 minutes, or until the couscous is cooked and tender.
Stir in the chopped fresh parsley and lemon juice. Adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 8301 mg | 361% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 34.8 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 667 mg | 51% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5671 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
