Description
A hearty and flavorful chicken soup infused with fresh ginger, turmeric, rosemary, and thyme, complemented by pearl couscous and optional peas. This comforting recipe is easy to prepare, perfect for a nourishing meal any day of the week.
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
Main Protein 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
- Sauté 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 and the vegetables start to soften.
- Add Ginger and Turmeric: Stir in the grated ginger and turmeric. Sauté for about 30 seconds to allow the spices to release their flavors, ensuring the soup will have a vibrant, aromatic base.
- Add Broth and Chicken: Pour in the low sodium chicken broth. Add the chicken breasts or thighs, freshly chopped rosemary, thyme, salt, and freshly ground black pepper. Stir gently to combine all ingredients.
- Bring to a Boil and Add Couscous: Bring the soup to a boil, then stir in the pearl couscous. Make sure the chicken pieces are submerged in the broth by pushing them down gently to the bottom of the pot for even cooking.
- Simmer the Soup: Reduce the heat to medium-low and simmer the soup uncovered for 20-25 minutes, or until the chicken is fully cooked and the couscous is tender.
- Shred the Chicken: Remove the chicken pieces with a slotted spoon and transfer them to a cutting board. Shred the chicken using two forks, then return the shredded meat back into the pot.
- Finish with Peas and Seasoning: Stir in the frozen peas and cook for an additional few minutes until heated through. If the soup seems too thick or you want more broth, feel free to add an extra cup of chicken broth. Taste and adjust seasonings as needed before serving.
Notes
- Turmeric can stain surfaces and skin, so use gloves while grating or handling fresh turmeric if preferred.
- To make this soup vegetarian or vegan, substitute the chicken broth for vegetable broth and replace the chicken with one drained can of chickpeas.
- For a gluten-free version, use gluten-free couscous if available, or substitute with ¾ cup quinoa. The cooking time remains the same.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
