The best chicken soup you’ve ever tasted

Ingredients

1 tablespoon avocado or olive oil
6 garlic cloves, minced
1 yellow onion, diced
2 large carrots, thinly sliced ​​
2 stalks celery, chopped, coarsely chopped
1 tablespoon grated fresh ginger
1 tablespoon grated fresh turmeric (or 1 teaspoon ground turmeric)
6 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts or thighs
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped thyme, stems removed
½ Teaspoon salt
Freshly ground black pepper
1 cup pearl or Israeli couscous
2/3 cup frozen peas (optional but recommended)

Instructions

Place a large pot or saucepan over medium-high heat and add the oil . Once the oil is hot, add garlic, onions, carrots and celery. Cook for a few minutes until the onion becomes transparent.
Then add the grated ginger and grated turmeric. Sauté for 30 seconds to reduce the spices slightly, then add chicken broth, chicken breast, rosemary, thyme, salt and pepper.
Bring the soup to the boil and then add the couscous.You want the chicken to be covered in the broth, so make sure you stir it all the way through.
Reduce heat to medium-low and simmer, uncovered, until chicken is cooked through, 20-25 minutes.
Once the chicken is cooked, remove it with a slotted spoon, place it on a cutting board and shred it with two forks. Return the chicken to the pot and then add the frozen peas. If you find you don’t have enough broth, feel free to add another cup.Everyone likes their soup differently. Taste and adjust seasoning if necessary. Enjoy.
Recipe Notes
For vegetarian or vegan preparation: Use vegetarian broth and less than 1 can of drained chickpeas for the chicken.
To make the soup gluten-free: You can use gluten-free couscous if you can find it, or try 3/4 cup quinoa.The cooking time remains the same.
Have fun 🫶