Description
A warm, flavorful chicken soup featuring fresh ginger, turmeric, and tender chicken simmered with pearl couscous and vegetables for a comforting and nourishing meal.
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
Add-ins
- 1 cup pearl couscous
- ⅔ cup frozen peas (optional, but recommended)
Instructions
- Sauté Aromatics: Place a large Dutch oven or pot over medium-high heat and add oil. Once hot, add minced garlic, diced onion, sliced carrots, and chopped celery. Cook for a few minutes until the onion becomes translucent, allowing the vegetables to soften and release their flavors.
- Add Ginger and Turmeric: Stir in the fresh grated ginger and turmeric, sautéing for about 30 seconds to bloom the spices and enhance their aroma.
- Add Broth and Chicken: Pour in the low sodium chicken broth, then add the whole boneless skinless chicken breasts or thighs along with freshly chopped rosemary, thyme, salt, and black pepper. Bring the mixture to a boil to begin cooking the chicken and meld the flavors.
- Add Couscous and Simmer: Stir in the pearl couscous, making sure the chicken is submerged in the broth by pushing it down if needed. 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 and Finish Soup: Remove the cooked chicken with a slotted spoon, transfer to a cutting board, and shred using two forks. Return the shredded chicken back to the pot and stir in the frozen peas. Add additional broth if you prefer a soupier consistency. Taste and adjust seasonings as necessary before serving.
Notes
- Turmeric can stain surfaces and skin; using gloves while handling fresh turmeric is recommended.
- To make this soup vegetarian or vegan, substitute the chicken broth with vegetable broth and replace the chicken with one can of drained chickpeas.
- For a gluten-free version, use gluten-free couscous if available or substitute with ¾ cup quinoa. The cooking time remains unchanged.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg
