Description
This comforting and flavorful chicken soup features tender chicken, fresh vegetables, and aromatic herbs simmered in a savory broth with pearl couscous. Enhanced with fresh ginger and turmeric, this soup is a delicious and nourishing meal perfect for any day.
Ingredients
Scale
Soup 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
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
- 6 cups low sodium chicken broth
- 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, to taste
Add-Ins
- 1 cup pearl couscous
- ⅔ cup frozen peas (optional, but recommended)
Instructions
- Sauté Vegetables: Place a large dutch oven or pot over medium-high heat and add the oil. When the oil is hot, add minced garlic, diced onion, sliced carrots, and chopped celery. Cook for a few minutes until the onion becomes translucent to build flavor.
- Add Spices and Broth: Stir in fresh grated ginger and turmeric, sautéing for about 30 seconds to release their aromas. Then pour in low sodium chicken broth and add the chicken breast or thighs, rosemary, thyme, salt, and black pepper.
- Simmer Soup: Bring the soup to a boil, then stir in pearl couscous, making sure the chicken is fully submerged by the broth. Reduce heat to medium-low and simmer uncovered for 20-25 minutes until the chicken is fully cooked and couscous is tender.
- Shred Chicken: Using a slotted spoon, remove chicken from the pot and place on a cutting board. Shred the chicken with two forks and then return it to the pot.
- Finish Soup: Stir in frozen peas and add more broth if desired to adjust soup consistency. Taste the soup and adjust seasonings with salt and pepper as needed. Serve warm and enjoy your hearty homemade chicken soup.
Notes
- Turmeric can stain surfaces and hands; use gloves if preferred while handling.
- To make vegetarian or vegan, substitute vegetarian broth and replace chicken with one can of drained chickpeas.
- For a gluten-free version, use gluten-free couscous or substitute with 3/4 cup quinoa; cooking time remains the same.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
