Description
This comforting and flavorful chicken soup combines fresh vegetables, aromatic herbs, and tender chicken simmered in a savory broth with pearl couscous. Enhanced with ginger and turmeric for a subtle warmth and health boost, this recipe promises a hearty and wholesome meal 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
Proteins 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, to taste
Additional Ingredients
- 1 cup pearl couscous
- ⅔ cup frozen peas (optional, but recommended)
Instructions
- Prepare the Aromatics: Place a large Dutch oven or pot over medium-high heat and add the oil. Once the oil is hot, add minced garlic, diced onion, sliced carrots, and chopped celery. Cook these ingredients for a few minutes until the onion becomes translucent, releasing fragrant aromas.
- Add Spices: Stir in the freshly grated ginger and turmeric. Sauté for about 30 seconds to allow the spices to bloom and enhance their flavors.
- Add Broth and Chicken: Pour in the low sodium chicken broth, then add the chicken breast or thighs along with the chopped rosemary, thyme, salt, and freshly ground black pepper. Bring the mixture to a rolling boil to ensure the chicken starts cooking thoroughly.
- Add Couscous and Simmer: Stir in the pearl couscous, making sure the chicken is submerged under the broth. Reduce the heat to medium-low and simmer uncovered for 20 to 25 minutes, or until the chicken is fully cooked through and the couscous is tender.
- Shred Chicken and Add Peas: Remove the cooked chicken with a slotted spoon and transfer to a cutting board. Shred the chicken using two forks. Return the shredded chicken to the pot and stir in the frozen peas. If the broth appears too thick or you’ve lost some liquid, feel free to add an extra cup of broth to reach your preferred consistency.
- Final Taste and Serve: Taste the soup and adjust seasonings as needed with additional salt and pepper. Serve hot and enjoy this comforting, nutrient-rich chicken soup.
Notes
- Turmeric can stain surfaces and skin; consider using gloves when grating fresh turmeric.
- To make this soup vegetarian or vegan, substitute chicken broth with vegetarian broth and replace chicken with one can of drained chickpeas.
- For a gluten-free version, use gluten-free couscous if available or substitute with ¾ cup quinoa; cook time remains approximately the same.
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 260
- Sugar: 4g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg
