Description
This comforting chicken soup is packed with fresh vegetables, aromatic herbs, and warming spices like ginger and turmeric, making it a flavorful, hearty meal perfect for any season. Tender shredded chicken, pearl couscous, and a vibrant mix of peas and carrots come together in a low sodium broth to create the best chicken soup you’ll ever eat.
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
Protein and Herbs
- 1 pound boneless skinless chicken breast or thighs
- 1 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme, stems removed
Seasonings and Add-ins
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 1 cup pearl couscous
- ⅔ cup frozen peas (optional, but recommended)
Instructions
- Sauté Vegetables: 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 Spices: Stir in the fresh grated ginger and turmeric, sautéing for 30 seconds to allow the spices to release their flavors.
- Add Broth and Chicken: Pour in the low sodium chicken broth, add the chicken breast or thighs, chopped rosemary, thyme, salt, and freshly ground black pepper. Bring the soup to a boil ensuring chicken is submerged.
- Add Couscous: Stir in the pearl couscous, making sure it is evenly distributed and submerged in the broth.
- Simmer: 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 is tender.
- Shred Chicken: Remove the chicken from the pot with a slotted spoon and transfer it to a cutting board. Shred the chicken using two forks.
- Combine & Finish: Return the shredded chicken to the pot, stir in the frozen peas, and add an extra cup of broth if needed to your preferred soup consistency. Taste and adjust seasoning as necessary.
- Serve: Ladle the soup into bowls and enjoy warm.
Notes
- Turmeric can stain skin and surfaces, so consider wearing gloves when handling it.
- 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 or substitute with ¾ cup quinoa, keeping the same cook time.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 65 mg
