Description
A hearty and flavorful chicken soup made with fresh garlic, ginger, turmeric, and tender chicken simmered in a savory chicken broth, finished with pearl couscous and peas. This comforting soup is easy to make and perfect for any season.
Ingredients
Scale
Soup Base
- 1 tablespoon avocado oil or olive oil
- 6 cloves 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
- Prepare the Aromatics: 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, stirring occasionally to prevent burning.
- Add Spices: Stir in the grated ginger and grated turmeric. Sauté for about 30 seconds to allow the spices to release their flavors, being careful not to burn them.
- Add Broth and Chicken: Pour in the chicken broth, then add the whole chicken breast or thighs, freshly chopped rosemary, thyme, salt, and freshly ground black pepper. Bring the mixture to a boil.
- Cook Couscous: Stir in the pearl couscous, ensuring the chicken is submerged in the broth by pushing it to the bottom of the pot. Reduce heat to medium-low and simmer uncovered for 20–25 minutes or until the chicken is fully cooked and couscous is tender.
- Shred Chicken and Finish Soup: Remove the cooked chicken with a slotted spoon and transfer to a cutting board. Shred the meat using two forks, then return the shredded chicken to the pot. Stir in frozen peas and cook for an additional 2–3 minutes. If the broth is too low for your preference, add up to 1 cup more broth. Taste and adjust seasonings as needed. Serve hot and enjoy.
Notes
- Turmeric can stain surfaces and skin; consider wearing gloves when handling it.
- To make this soup vegetarian or vegan, substitute chicken broth with vegetable broth and replace chicken with one can of drained chickpeas.
- For a gluten-free option, use gluten-free couscous or substitute with 3/4 cup quinoa; cook time remains the same.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 460mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
