This Vegan Chicken Couscous Soup is healthy, comforting and perfect for cold season. Next time you’re feeling sick or it is a cold winter night, make this soup to feel warm and toasty.

Ok…it is time for chicken noodle soup to move on over because Vegan Chicken Couscous Soup is in town and it is out of this world!

I made this soup with cold season in mind. AND low and behold, I ended up getting sick last week. Lucky for me, I had some of this stashed away in my freezer. And boy, was I happy I did.

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This soup is like chicken noodle soup’s older, more sophisticated brother. The broth has more depth and egg noodles are swapped out for pearl couscous. Oh…and, of course, the chicken is vegan. Healthier on so many levels.

First let’s talk about this broth. I had to use my stand by vegan chicken bouillon (you can find it here). But, other than the bouillon, this broth is also packed full of tons of anti-inflammatory goodies – turmeric, ginger and garlic. All of these things will help you kick your cold’s butt. And even if you’re not sick, they just make this soup taste extra fancy and delicious.

As for the veggies, we are using the traditional soup ones. Carrots, onions and celery. Why fix something that isn’t broke, right?

Now instead of traditional noodles, we are using pearl couscous. I know, fancy times are upon us. If you’ve never tried pearl couscous, you will love it. It’s like little pasta balls in your soup.

Lastly is the vegan chicken. This is totally optional, but it makes this soup extra hearty and filling. You can use any non-breaded vegan chicken strips. I popped mine in the soup frozen, but if you are in a rush, you can thaw them first.

And that’s it folks. You’ve got all of your main players. Add in some fresh herbs and spices and call it a day.

More of a visual person? Check out the video:

5 from 3 votes

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Vegan Chicken Couscous Soup

This Vegan Chicken Couscous Soup is healthy, comforting and perfect for cold season. Next time you're feeling sick or it is a cold winter night, make this soup to feel warm and toasty.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Ingredients

• 1 tbsp olive oil
• 6 cloves garlic diced
• 1 tbsp fresh ginger
• 1 small yellow onion diced
• 2 large carrots diced
• 2 celery stalks diced
• 1/2 tbsp turmeric
• pepper to taste
• 6 cups vegan chicken broth*
• 1 cup pearl couscous dry
• 1 tsp fresh rosemary chopped
• 1 tsp fresh thyme chopped
• 10 oz vegan chicken strips** un-breaded and frozen

Instructions

1. Heat olive oil in a large pot over medium heat. Add garlic, ginger, onion, carrots, celery, turmeric and pepper to the pot and stir to combine. Cook until onions begin to soften (3-5 minutes). 

2. Add the broth, couscous, rosemary, thyme and chicken to the pot and stir to combine. Bring to a boil then lower heat and simmer for 20-30 minutes.

3. Taste and adjust seasonings.***

Recipe Notes

*You can get this at Whole Foods, or online here.

**If you are in a hurry, you can thaw your chicken strips before adding them to the pot. This will cut your simmering time down to 10 minutes.

***The chicken bouillon can be a little strong. If you feel like it is too salty, you can add water to the pot to thin it out. HOWEVER, if you plan on having leftovers, add hot water to each bowl individually (rather than the entire pot).

****FOR LEFTOVERS: note that the couscous will continue to absorb the broth as it sits in the fridge. Because of this, you will need to add water to leftovers.

*****Adapted from Ambitious Kitchen. 

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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!