Best Ever Chicken Soup
Ingredients
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 ginger, grated
1 tablespoon turmeric, grated (or 1 teaspoon ground turmeric)
6 cups low-sodium chicken broth
1 pound chicken breast or thighs, boneless and skinless
1 teaspoon rosemary, freshly chopped
1 teaspoon thyme, freshly chopped and with the stems removed
1/2 teaspoon salt
ground black pepper, to taste
1 cup pearl or Israeli couscous
2/3 cup frozen peas (optional)
Directions
Begin by setting a large pot or dutch oven over medium-high heat, then add in the oil.
Once the oil heats, add in the onion, garlic, celery, and carrots, cooking for a few minutes or until the onion is translucent.
Then, add in the grated turmeric and grated ginger. For 30 seconds, sauté, allowing the spices to become fragrant.
Next, add in the chicken, chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil, being sure to stir the chicken down to the bottom of the pot so the broth covers it fully.
Reduce to medium-low heat, letting it simmer for 20-25 minutes, uncovered until the chicken is cooked through.
While the chicken simmers, stir in the couscous so it cooks according to the manufacturer’s suggested cook time.
Once the chicken is done, remove with a slotted spoon and move to a cutting board. With a fork, shred the chicken. Return the shredded chicken back into the pot and stir in the frozen peas, if using.
Adjust the seasonings to taste, then serve.
