The BEST Chicken soup you will ever eat!
SERVINGS:
6
READY IN:
1h
GOOD FOR:
Anti-inflammatory & cold-fighting
INGREDIENTS
- 1 tbsp olive oil
- 6 cloves garlic, minced
- 1 onion, diced
- 2 large carrots, thinly sliced
- 2 celery stalks, roughly chopped
- 1tbs freshly grated ginger
- 1 tbsp fresh grated turmeric (or 1 teaspoon ground turmeric)
- 6 cups low-sodium chicken broth
- 1/2kg boneless chicken thighs or a whole chicken
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- ½ tsp salt
- Freshly ground black pepper
- 1 cup pearl or Israeli couscous
- 2/3 cup frozen peas
METHOD
STEP 1
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.
STEP 2
Next, add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
STEP 3
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.
STEP 4
Reduce heat to medium-low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
STEP 5
Once the chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks.
STEP 6
Add chicken back to pot then stir in frozen peas. If you find that you don’t have enough broth, feel free to add in another cup. Everyone likes their soup differently. Taste and adjust seasonings, if necessary. Enjoy.
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Recipe credit: Ambitious Kitchen
