- 1 cup onions, chopped
- 2 shallots, chopped
- 1/2 cup carrots, sliced
- 1/2 cup celery, chopped
- 1 tbsp ginger, minced
- 1 tbsp lemongrass, minced (or lemongrass paste)
- 2 cloves garlic, minced
- 1/2 tsp ground turmeric
- 4 cups chicken stock
- 8 oz cooked, shredded chicken
- 1 cup pearl couscous
- 1/2 of a lemon
- Thyme for garnish (optional)
Even though it’s spring, we’re not fully out of the woods from having cold temperatures. I was watching the news theother night, and a meteorologist said that we could feel freezing weather until April 1, or something like that. I don’t know about you, but I’m not interested in that happening.
Soup is something that I like, but when spring and summer come around, I oftentimesstop thinking about it and just toss the thought of cooking soup or enjoying it at a restaurant to the curb. After learning that cold temperatures could still haunt us, though, I thought it would be best to share a soup this week. This might be the last soup I share and cook for a while-maybe. I say this may be the last soup I cook, but just last weekend, I was telling the husband that I’d like to make this potato soup again really soon.
When the temperatures fluctuate, there’s usually a high chance of me (and maybe you) getting sick; there’s nothing I hate more than getting sick when it’s warm out. Soup is usually just the perfect cure to healing a sick body . soup and maybe some antibiotics, of course. At any rate, according to Soup Addict, this soup is a ‘cold-fighting’ soup. It’s a cold-fighting soup probably because it’s filled with all sorts of herbs and vegetables that we should probably consume more of. It has lemongrass, turmeric and carrots, just to name a few ingredients.
I don’t make tons of soups, but when I do, I typically don’t make chicken soup. Chicken soup is one of my favorite soups, but if I’m being honest, I’m too lazy to try to make it, so I result to just buying Campbell’s or some other canned soup. I’m so embarrassed to even admit that. But after trying this recipe, gone are the days of being too lazy to make chicken soup; this recipe is just that good. Let’s fight colds together by making this soup.
What I love most about this soup is that there are only a couple of instructions; those are the best types of recipes.
Heat a tablespoon of chicken stock in a pot, and when it starts to sizzle, add the onions, shallots (or leeks), carrots and celery. Sauté until the veggies are soft, then stir in the ginger, lemongrass and garlic. As soon as the scent starts to hit your nose, sprinkle the turmeric over the vegetables and stir.
Turmeric is something I don’t use very often, but I always keep some in my pantry; I love it.
Enough of my turmeric soapbox. Once you’ve added the turmeric, add the chicken stock, chicken and couscous; bring to a light boil. Reduce the heat but not too low-you still want it to simmer a bit.
Cook for 15 minutes. Squeeze fresh lemon juice into the soup (another cold-fighting ingredient), and season with salt and pepper as needed.
Totally unnecessary, but if you want to spice it up a little, sprinkle just a little bit of red pepper flakes or cayenne pepper on top. If you’re congested, it’ll definitely open up your sinuses!
Additional notes: Pearl couscous is sometimes known as Israeli couscous; I found some at Whole Foods. The original recipe called for leeks, but I used shallots instead simply because they were in my fridge and I like shallots. Lastly, use a rotisserie instead of cooking your own chicken; it’s much easier.
Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected]ail.com or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.