Description
This comforting and flavorful chicken soup combines aromatic garlic, fresh herbs, and a touch of ginger and turmeric for a warm, nourishing meal. With tender chicken, pearl couscous, and optional peas, it’s a hearty soup perfect for any season.
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 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme, stems removed
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Main Ingredients
- 1 pound boneless skinless chicken breast or thighs
- 1 cup pearl couscous
- ⅔ cup frozen peas (optional, but recommended)
Instructions
- Sauté the Vegetables: Place a large dutch oven or pot over medium-high heat and add the oil. Once hot, add the minced garlic, diced onion, sliced carrots, and chopped celery. Cook for a few minutes until the onion becomes translucent and vegetables soften.
- Add Spices and Broth: Stir in the grated ginger and turmeric, and sauté for about 30 seconds to release their flavors. Then pour in the chicken broth and add the chicken breast, rosemary, thyme, salt, and black pepper. Stir to combine.
- Cook the Soup: Bring the soup to a boil. Once boiling, stir in the pearl couscous, making sure the chicken pieces are submerged in 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 the Chicken: Remove the chicken using a slotted spoon and place it on a cutting board. Use two forks to shred the chicken finely, then add it back to the pot.
- Finish and Adjust Seasoning: Stir in the frozen peas and cook for a few more minutes to heat them through. If the broth is too low, add an extra cup of broth to reach your preferred consistency. Taste and adjust salt and pepper as needed, then serve hot and enjoy.
Notes
- Turmeric can stain surfaces and skin; consider wearing gloves while handling it.
- To make this soup vegetarian or vegan, use vegetable broth and substitute the chicken with one can of drained chickpeas.
- For a gluten-free option, replace pearl couscous with 3/4 cup quinoa, maintaining the same cooking time.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
