Description
A comforting and flavorful chicken soup with fresh herbs, ginger, and turmeric, enriched with pearl couscous and vegetables. This hearty and nourishing recipe combines aromatic spices and tender chicken simmered slowly to perfection, creating the best chicken soup you’ll ever eat. Ideal for chilly days or when you need a soothing meal with a nutritional boost.
Ingredients
Scale
Sauté Base
- 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
Spices and Broth
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)*
- 6 cups low sodium chicken broth
Chicken and Herbs
- 1 pound boneless skinless chicken breast or thighs
- 1 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme, stems removed
- ½ teaspoon salt
- Freshly ground black pepper
Additional Ingredients
- 1 cup pearl couscous
- ⅔ cup frozen peas (optional, but recommended)
Instructions
- Heat oil and sauté aromatics: Place a large Dutch oven or pot over medium-high heat and add the oil. Once hot, add minced garlic, diced onions, sliced carrots, and chopped celery. Cook for several minutes until the onions become translucent and the vegetables soften, enhancing their flavors.
- Add spices: Stir in the grated fresh ginger and turmeric (or ground turmeric). Sauté for about 30 seconds to allow the spices to release their aromas and infuse the oil and vegetables.
- Add broth, chicken, and herbs: Pour in the low sodium chicken broth, then add the boneless skinless chicken breast or thighs, freshly chopped rosemary, thyme, salt, and freshly ground black pepper. Stir everything together.
- Bring to a boil and add couscous: Increase the heat to bring the soup to a boil. Once boiling, stir in the pearl couscous, ensuring the chicken is submerged in the broth by stirring it down to the bottom of the pot.
- Simmer soup: Reduce heat to medium-low and let the soup simmer uncovered for 20-25 minutes, or until the chicken is fully cooked and the couscous has absorbed the broth and softened.
- Shred chicken and add peas: Remove the cooked chicken with a slotted spoon and transfer it to a cutting board. Shred the meat using two forks, then return the shredded chicken to the pot. Stir in the frozen peas and cook shortly to heat them through.
- Adjust consistency and seasoning: If the soup seems too thick or you prefer more broth, add up to one additional cup of broth. Taste and adjust seasoning as needed. Serve warm and enjoy your hearty, delicious chicken soup.
Notes
- Turmeric can stain skin and surfaces; use gloves while handling fresh turmeric if concerned.
- To make vegetarian or vegan, substitute chicken broth with vegetable broth and replace chicken with one can of drained chickpeas.
- For a gluten-free version, use gluten-free couscous or substitute with ¾ cup quinoa; cooking times remain the same.
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
