Nourishing Chicken & Couscous Soup

Nourishing Chicken & Couscous Soup

Recently, we’ve had a few chillier days here in Mangaroa. This soup recipe is one to have on hand when you’re craving a cozy meal as the seasons begin to change, or you simply just want the nourishment of chicken broth and healing, immune-boosting herbs to nourish you body and soul.



  • 1 tablespoon avocado oil or olive oil
  • 6 cloves of garlic, minced
  • 1 yellow onion, diced
  • 2 large carrots, thinly sliced
  • 2 celery stalks, roughly chopped
  • 6 button mushrooms, chopped into quaters
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon ground turmeric
  • 6 cups low sodium chicken broth*
  • 2 big chicken breasts
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt & pepper, to taste
  • 1 cup pearl or Israeli couscous
  • 1 bunch green beans, chopped into 3 cm


*Note: We use 1 tablespoon of Best Bones chicken broth, and 1 tablespoon of Rapunzel organic vegetable boullion.



  • Place a large pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
  • Next add in the mushrooms, grated ginger and grated turmeric. Saute for 1 minute to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
  • Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.
  • Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked. If you find that you don't have enough broth, feel free to add in another cup.
  • Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. While you do this, add the green beans to the pot to cook for 3-5 minutes.
  • Add chicken back to pot then stir in. Taste and adjust seasonings, if necessary. Enjoy!




















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