Chicken and Vegetable Couscous Soup

dairy freemeat & poultry
Chicken and Vegetable Couscous Soup

This easy chicken and vegetable couscous soup comes together quickly in one pot, for an easy weeknight meal that’s packed with protein and vegetables for the whole family. Spiralized carrots make this soup extra hearty, like a noodle soup! 

Chicken and Vegetable Couscous Soup

Chicken and Vegetable Couscous Soup

I’m always looking for one pot meals for those busy weeknights, when I don’t have much time for dinner and thus, don’t want to have a pile in the sink of dishes. For this easy Chicken and Vegetable Couscous Soup, you’re getting a lean protein source from the chicken, plenty of vitamins and nutrients from the carrots and spinach, and lots of flavor from the sauteed onions, garlic and celery with thyme.

The spiralized carrots add a heartiness to this soup, almost like a noodle soup (without the noodles!) Plus, spiralized carrots look pretty in a soup and is a nice change up from the traditionally diced or cubed carrot in soups! Spiralizing carrots is quick and easy, especially if you have an Inspiralizer.

Chicken and Vegetable Couscous Soup

Pearl couscous is actually a pasta, not a grain, and is a great way to add texture and consistency to a soup. It’s an Israeli pasta, developed in the 1950s apparently when rice was scarce!I love the Bob’s Red Mill brand, they make a tricolor pearl couscous that’s gorgeous!

Bonus points! When I fed this to my 16 month old, he loved the couscous – especially attempting to pick up each couscous pearl with his fingers!

Chicken and Vegetable Couscous Soup

How do you reheat soup?
  • To reheat this soup, I recommend placing your desired portion in a pot over medium-high heat and bringing to a simmer until warmed through. For extra flavor, season with a pinch of salt and pepper.

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Nutritional Information & Recipe

Chicken and Vegetable Couscous Soup

Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

  • 1 cup tricolor pearl couscous single color pearl couscous is just fine, too
  • 1 tablespoon extra virgin olive oil
  • 1 large garlic clove
  • ½ cup chopped yellow onion
  • 2 celery stalks diced
  • salt and pepper to taste
  • 2 teaspoons fresh thyme leaves
  • 6 cups low-sodium chicken broth?1 cup water
  • 1 large carrot Blade D, noodles trimmed
  • 1.5 cups shredded cooked chicken I shredded poached boneless skinless chicken breasts
  • 5 ounces baby spinach

Instructions

  • Cook the couscous according to the packaging directions. Once done, fork to fluff and recover to keep warm.
  • Heat the oil in a large pot or Dutch oven over medium-low heat. Once oil is shimmering, add the garlic, onion, celery, season with salt and pepper and saute until softened, about 5 minutes, stirring occasionally. Add the thyme, stir for 30 seconds until fragrant, and then add the chicken broth and water and bring to a boil. Once boiling, reduce heat to medium and add the carrot noodles and chicken and let cook for 3 minutes or until the noodles are al dente. Stir in the spinach and couscous, season with salt and pepper, and let simmer for 2-3 minutes more or until spinach wilts.
  • Serve into bowls.

Chicken and Vegetable Couscous Soup

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1 comment

Gia says:
Why do you need to preheat the oven? Am I missing something?

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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