Chicken Couscous Soup is loaded with tender chicken, fresh vegetables, pearl couscous, and sweet peas in the most flavorful broth!
The Best Chicken Couscous Soup
Chicken noodle soup is a classic, but sometimes it’s fun to switch things up! This Chicken Couscous Soup keeps all the comforting elements you know and love while adding a fresh new spin.
I took my favorite chicken noodle soup recipe and swapped the noodles for pearl couscous (so satisfying!). Then I added turmeric, curry powder, and ginger to pack every bite with flavor. Toss in peas and parsley for a fresh, colorful finish, and you’ve got a soup that is anything but basic!
Ingredients
Here’s what you’ll need to make this couscous soup:
- Olive Oil: Use extra-virgin for the best flavor.
- Vegetables: Chop onion, celery, and carrots into small pieces so they cook evenly.
- Aromatics: Garlic and ginger add great flavor; paste works for easy prep.
- Seasonings: Curry powder, turmeric, thyme, and a bay leaf add warmth. Take the bay leaf out before serving.
- Chicken: Use small, even-sized chicken breasts so they cook properly.
- Chicken Broth: Pick a good-quality broth for richer flavor.
- Pearl Couscous: Use Israeli couscous (the big kind) for a chewy texture. Smaller couscous doesn’t work here.
- Parsley: Flat-leaf parsley has more flavor than curly.
- Peas: Frozen peas are easy to add and give great texture.
- Lemon: A squeeze of lemon juice brightens the soup.
What To Serve With Chicken Couscous Soup:
- Crusty Bread: Perfect for dipping into the broth.
- Simple Salad: A light garden salad with lemon dressing.
- Pita: Warm in a skillet or lightly char over an open flame.
- Cheese Plate: Add soft cheeses like feta or goat cheese with some hummus and crackers.
- Fresh Fruit: Orange slices or grapes for some added sweetness.
Couscous Soup Tips
- Cook Veggies Well: Take your time here—this step builds the flavor.
- Cover the Chicken: Ensure the chicken is fully submerged in broth for even cooking.
- Watch the Couscous: Taste near the end; it should be tender, not mushy.
- Add Lemon Last: Squeeze fresh lemon juice right before serving for brightness.
- Check the Flavor: If it feels bland, add a pinch of salt, pepper, or more lemon juice.
- Adjust Thickness: Add broth if it’s too thick, or stir in extra frozen veggies if it’s too thin.
Variations
Change Things Up!
- Add More Flavor: Add fresh herbs and/or red pepper flakes. Drizzle a good finishing olive oil on top of individual couscous soup bowls.
- Swap Veggies: Use spinach or kale instead of peas; stir in at the end.
- Make It Vegan: Use chickpeas and veggie broth; season more if needed.
- More Spice: Use spicy curry powder or red pepper flakes.
Storage
Couscous Soup Storage
Best served fresh; couscous absorbs liquid over time. Store leftovers in the fridge for 2-3 days. Reheat gently in a pot, adding broth if needed. This recipe is not freezer-friendly; the couscous gets mushy.
More Soup Recipes
- Potato Leek Soup with fresh leeks and chicken stock
- 15-Bean Soup made in the slow cooker, pressure cooker, or stove-top
- Healthy Chicken Tortilla Soup made with quinoa
- Vegetarian Split Pea Soup Recipe with carrots and onion
- Black Bean Soup with sweet red pepper
Chicken Couscous Soup
This chicken Couscous Soup is packed with vegetables, shredded chicken, pearl couscous, sweet peas, and a rich and flavorful broth.
Equipment
- Large pot
Ingredients
- 2 tablespoons olive oil
- 1-1/2 cups finely diced yellow onion 1 large onion
- 1 cup thinly sliced celery 2 stalks
- 1 cup finely diced carrots 4 medium carrots
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- Salt and pepper
- 1/2 teaspoon yellow curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1 pound boneless skinless chicken breasts 3-4 small breasts; see note 1
- 7 cups chicken broth
- 1 cup pearl couscous see note 2
- 2 tablespoons finely chopped fresh parsley plus extra for garnish
- 3/4 cup frozen peas
- 1 lemon optional
Instructions
- Heat oil in a large Dutch oven or soup pot over medium-high heat. Add onion, celery, and carrots. Season with salt and pepper (about 1/4 teaspoon each). Cook, stirring often, until the onions are translucent and softened, about 5-7 minutes.
- Add garlic, ginger, curry powder, turmeric, thyme, and more salt and pepper to taste (about 1/4 teaspoon each). Stir constantly for 30 seconds to 1 minute, until fragrant. Add uncooked chicken, chicken broth, and bay leaf. Stir to combine.
- Bring soup to a boil, then stir in the couscous. Ensure the chicken is fully submerged in the liquid. Return to a boil, then reduce heat to medium-low. Simmer uncovered for 17-23 minutes, until the couscous is tender and the chicken is fully cooked.
- Remove the soup from heat. Transfer chicken to a cutting board and shred with two forks or dice into small pieces. Stir the shredded chicken back into the soup along with the peas and parsley. Add lemon juice to taste for brightness, if desired. Taste and adjust seasoning as needed. Serve hot with crusty bread.
Video
Recipe Notes
Note 1: Boneless, skinless chicken breasts or thighs both work well. Thighs are more tender. Trim any excess fat. If the chicken breasts are large, cut them in half to ensure even cooking (aim for pieces about 6-8 oz. each).
Note 2: Use Israeli (pearl) couscous for the best texture. Regular couscous is too small and cooks differently, so it won’t work as a substitute in this recipe.
Storage: This soup is best enjoyed fresh, as the couscous absorbs liquid and swells over time. Leftovers can be stored in the fridge for 2-3 days. To reheat, warm gently in a pot, stirring often, and add a splash of broth if it’s too thick. Freezing isn’t recommended, as the couscous can become mushy.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 31g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 1152mg | Potassium: 577mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5446IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This was super yummy and a fun spin on traditional chicken noodle soup. A keeper for sure!
Thanks so much Lisa! 🙂
I decided to try this couscous soup as I had pearl couscous leftover from another recipe I made. This soup was delicious and sure tasted great especially since the day was cold and raining here. The Curry was the perfect amount and you can not go wrong with Turmeric. A neighbor was getting over a cold so I brought some over to her and she agreed how delicious the soup was.
Yay! So glad this was such a hit! Thanks so much Carol! 🙂
I made this soup and it is AMAZING!
So much flavor. Adding couscous is a great change to traditional noodle soups. My cold is now a thing of the past.
I am so thrilled to hear this! Thanks Stephanie! 🙂
This was delicious! Really liked the curry. My husband was sick so I tried it.
This goes into my recipe book!
So thrilled to hear this! Thanks Victoria! 🙂