Description
This wholesome chicken soup recipe combines the vibrant flavors of fresh ginger, turmeric, and aromatic herbs with tender chicken and pearl couscous. Perfect for a nourishing meal, it offers a comforting broth filled with vegetables and a subtle warmth from the spices. Easily customizable to be vegan or gluten free, this soup is a versatile favorite for any season.
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
Grains & 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 the oil. Once the oil is 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 Spices and Broth: Stir in the grated ginger and turmeric, sautéing for about 30 seconds to release their flavors. Then pour in the low sodium chicken broth. Add the chicken breasts or thighs whole, along with freshly chopped rosemary, thyme, salt, and freshly ground black pepper. Stir gently to combine.
- Boil and Add Couscous: Bring the soup to a boil. Once boiling, stir in the pearl couscous, making sure the chicken is fully submerged beneath the broth so it cooks evenly.
- Simmer Soup: Reduce the heat to medium-low and let the soup simmer uncovered for 20-25 minutes, or until the chicken is fully cooked through and the couscous has softened.
- Shred Chicken and Finish: Remove the cooked chicken pieces with a slotted spoon and place them on a cutting board. Shred the chicken using two forks, then return it to the pot. Stir in the frozen peas to heat through. If the broth seems too low, add another cup of broth or water. Taste the soup and adjust salt and pepper if needed. Serve hot and enjoy.
Notes
- Turmeric can stain skin and surfaces; consider wearing gloves when handling fresh turmeric.
- To make this soup 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 if available or substitute with 3/4 cup quinoa. The cooking time remains the same.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 270 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
