Description
A hearty and flavorful chicken soup made with fresh vegetables, aromatic herbs, and pearl couscous, simmered to perfection for a comforting and nourishing meal. Ideal for chilly days or when you need a wholesome, satisfying dish.
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
- 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
Additions
- 1 cup pearl couscous
- ⅔ cup frozen peas (optional, but recommended)
Instructions
- Prepare the Vegetables: Place a large dutch oven or pot over medium high heat and add the oil. Once hot, add the minced garlic, diced onion, thinly sliced carrots, and chopped celery. Cook for a few minutes until the onion becomes translucent, stirring occasionally.
- Add Aromatics: Stir in the freshly grated ginger and turmeric. Sauté for about 30 seconds to release their flavors and aromas before adding other ingredients.
- Combine Broth and Chicken: Add the low sodium chicken broth to the pot along with the whole boneless skinless chicken breasts or thighs, freshly chopped rosemary, thyme, salt, and black pepper. Bring the soup to a boil.
- Add Pearl Couscous: Stir in the pearl couscous thoroughly, making sure the chicken pieces are submerged beneath the broth for even cooking.
- Simmer Soup: 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: Remove the chicken with a slotted spoon to a cutting board. Use two forks to shred the meat finely.
- Final Touches: Return shredded chicken to the pot, stir in the frozen peas, and if needed, add an additional cup of broth for preferred soup consistency. Taste and adjust seasonings accordingly.
- Serve: Ladle the hot soup into bowls and enjoy a comforting and nutritious meal.
Notes
- Turmeric can stain surfaces and skin; wearing gloves while handling fresh turmeric is recommended.
- To make this recipe vegetarian or vegan, substitute the chicken broth with vegetable broth and replace chicken with one can of drained chickpeas.
- For a gluten-free version, use gluten-free couscous or substitute with 3/4 cup quinoa; cooking time remains unchanged.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
