Description
This is the best chicken soup you’ll ever eat, a nourishing and healthy homemade recipe perfect for when you’re feeling under the weather. Packed with anti-inflammatory ingredients like ginger, turmeric, and garlic, this comforting chicken soup features tender chicken, fresh vegetables, pearl couscous, and flavorful herbs simmered in low sodium chicken broth.
Ingredients
Scale
Main Ingredients
- 1 tablespoon avocado oil or olive oil
- 6 cloves 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
- 1 cup pearl couscous
- ⅔ cup frozen peas (optional, but recommended)
Instructions
- Heat the oil and sauté aromatics: Place a large dutch oven or pot over medium-high heat and add the avocado or olive oil. Once the oil is 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 to soften vegetables.
- Add grated spices: Stir in the grated ginger and grated turmeric, sautéing for about 30 seconds to allow their flavors to bloom and infuse the base of the soup.
- Add broth and seasonings: Pour in the low sodium chicken broth, then add the boneless skinless chicken breasts or thighs, freshly chopped rosemary, thyme, salt, and freshly ground black pepper. Stir well to combine.
- Bring to a boil and add couscous: Increase heat to bring the soup to a boil. Once boiling, stir in the pearl couscous, gently pushing the chicken down so it is fully submerged under the broth to ensure even cooking.
- Simmer until chicken is cooked: Reduce heat to medium-low and simmer the soup uncovered for 20 to 25 minutes, or until the chicken is fully cooked and couscous is tender.
- Shred chicken and finish soup: Use a slotted spoon to remove the chicken to a cutting board. Shred the chicken finely with two forks, then return it to the pot. Stir in the frozen peas and simmer to warm through, adding an extra cup of broth if needed to achieve your preferred soup consistency.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as desired. Serve hot and enjoy the nourishing goodness.
Notes
- This is the best homemade chicken soup when you’re feeling under the weather, thanks to immune-boosting ingredients like ginger, turmeric, and garlic.
- You can substitute turmeric powder if fresh turmeric isn’t available, though fresh turmeric provides a more vibrant flavor.
- Adding frozen peas is optional but recommended for added sweetness and texture.
- Adjust the broth quantity depending on how thick or thin you prefer your soup.
- Use either boneless skinless chicken breasts or thighs based on your preference for lean or slightly richer flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 269 kcal
- Sugar: 3.5 g
- Sodium: 480 mg
- Fat: 5.3 g
- Saturated Fat: 1.0 g
- Unsaturated Fat: 4.0 g
- Trans Fat: 0 g
- Carbohydrates: 30.4 g
- Fiber: 3.6 g
- Protein: 23.8 g
- Cholesterol: 55 mg
