The Best Chicken Soup You'll Ever Eat
User Reviews
4.9
The Best Chicken Soup You'll Ever Eat
Description
The Best Chicken Soup You'll Ever Eat combines garlic, onion, carrot, celery, ginger, and turmeric sautéed to form an aromatic base before simmering in chicken broth with chicken breasts and fresh herbs like rosemary and thyme. Pearl couscous cooks in the broth, becoming tender and adding subtle body to the soup. The fresh grated turmeric emphasizes the earthy tones, while ginger lends warmth.
After simmering, the chicken is shredded and returned to the pot along with peas, providing a hint of sweetness and color contrast. The soup offers a balance of savory and mildly spicy notes with a delicate broth texture complemented by tender chicken and couscous.
This soup works well as a nourishing starter or a light main dish. Adjust seasoning as needed and add extra broth if you prefer a thinner consistency. Using frozen peas is convenient, but they can be omitted if desired. It can be adapted for vegetarian or gluten-free diets by substituting ingredients accordingly.
Ingredients
- 1 tablespoon avocado oil or olive oil
- 6 cloves garlic minced
- 1 yellow onion diced
- 2 carrot large, thinly sliced
- 2 celery stalks, roughly chopped
- 1 tablespoon ginger fresh grated
- 1 tablespoon Turmeric fresh grated, or 1 teaspoon ground turmeric
- 6 cups chicken broth low sodium
- 1 pound chicken breast boneless skinless, or thighs
- 1 teaspoon rosemary freshly chopped
- 1 teaspoon thyme freshly chopped, stems removed
- ½ teaspoon salt
- black pepper freshly ground
- 1 cup pearl couscous
- ⅔ cup peas frozen, optional but recommended
Instructions
- Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
- Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
- Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.
- Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
- Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas. If you find that you don't have enough broth, feel free to add in another cup. Everyone likes their soup differently. Taste and adjust seasonings, if necessary. Enjoy.
Notes
- Turmeric may stain surfaces and hands; consider wearing gloves when handling fresh turmeric.
- To make vegetarian or vegan, substitute vegetable broth and replace chicken with drained canned chickpeas.
- For a gluten-free version, substitute pearl couscous with gluten-free couscous or quinoa, keeping cooking time consistent.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 269cal | 13% |
| Carbohydrates | 30.4g | 10% |
| Protein | 23.8g | 48% |
| Fat | 5.3g | 8% |
| Fiber | 3.6g | 14% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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