Easy Chicken Fennel Soup with Pearl Couscous
A hearty chicken fennel soup with pearl couscous made with tender shredded chicken, edamame, carrots, celery, garlic, and herbs in a savory broth. Cozy, filling, and easy to make.
Equipment
- Large soup pot or Dutch oven
- Saucepan
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups
- Measuring spoons
- Two forks for shredding chicken
Ingredients
- 2 cups turkey stock
- 6 cups chicken broth plus extra for cooking the chicken
- 1 chicken breast boneless skinless
- 1/2 onion finely chopped
- 5 cloves garlic finely chopped
- 1 large carrot about 1 cup finely chopped
- 1 cup celery finely chopped
- 1 cup edamame shelled
- 1 cup pearl couscous
- 1 1/2 teaspoons ground fennel
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons salt or to taste
- 2 tablespoons olive oil
- Water or extra broth as needed
- Optional: spicy barbecue sauce or seasonings of your choice for cooking the chicken
- Optional: 1/2–1 cup heavy cream for a creamy version
Instructions
- Poach the chicken. Place the chicken breast in a saucepan and cover with water. Season the water with a little spicy barbecue sauce or seasonings of your choice. Bring to a gentle boil, reduce the heat, and simmer for about 40–45 minutes, or until the chicken is fully cooked and tender.
- Shred the chicken. Remove the chicken from the poaching liquid and set it aside to cool slightly. Shred into bite-size pieces using two forks.
- Cook the pearl couscous. Keep the seasoned poaching liquid in the saucepan. Bring it back to a gentle boil and add the pearl couscous. Cook according to package directions until tender. Drain off any excess liquid if needed and set the couscous aside.
- Prepare the edamame. If using edamame in the pod, boil according to package directions, cool slightly, and remove the beans from the shells.
- Sauté the vegetables. Heat the olive oil in a large skillet or soup pot over medium heat. Add the onion, garlic, celery, and carrots. Cook for 6–8 minutes, stirring occasionally, until softened and aromatic.
- Build the broth. In a large soup pot, combine the 2 cups turkey stock and 6 cups chicken broth. Stir in the ground fennel, thyme, and salt. Bring to a boil, then reduce to a gentle simmer.
- Add the vegetables and chicken. Stir in the sautéed vegetables, shredded chicken, and edamame. Simmer gently for at least 20–30 minutes so the flavors have time to blend.
- Add the pearl couscous. Stir the cooked pearl couscous into the soup near the end of cooking. Add a little water or extra broth if the soup becomes thicker than you like.
- For a creamy version: Stir in 1/2–1 cup heavy cream during the final 5–10 minutes. Warm gently without bringing the soup to a hard boil.
For the best chicken fennel soup with pearl couscous, cook the pearl couscous in the seasoned chicken poaching liquid instead of plain water. It gives the couscous extra flavor before it is stirred into the soup. Add it near the end so it stays tender and does not absorb too much of the broth.
Cook the pearl couscous separately before adding it to the chicken fennel soup. Pearl couscous absorbs a surprising amount of liquid as it cooks, so preparing it on its own gives you much better control over the final consistency. Stir it into the soup near the end and you keep that flavorful broth where you want it instead of having the couscous soak most of it up.
Notes
• For the best chicken fennel soup with pearl couscous, add the pearl couscous near the end so it stays tender and does not absorb too much broth.
• The couscous will continue to thicken the soup as it sits. Add a little extra chicken broth or water when reheating leftovers.
• Poaching the chicken first helps keep it moist and tender while also adding extra flavor to the broth.
• Chop the carrots, celery, onion, and garlic fairly small so they cook evenly and blend nicely into the soup.
• Ground fennel gives this soup a warm, slightly sweet flavor. Start with the listed amount and add more only if you want a stronger fennel taste.
• For a creamy chicken fennel soup, stir in 1/2 to 1 cup of heavy cream near the end of cooking.
• Taste before adding extra salt, especially if your chicken broth and turkey stock are already seasoned.
Nutrition
Serving: 1servingCalories: 280kcalCarbohydrates: 33gProtein: 18gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 31mgSodium: 1634mgPotassium: 533mgFiber: 3gSugar: 4gVitamin A: 1803IUVitamin C: 3mgCalcium: 69mgIron: 2mg
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