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The Best Chicken Soup You�ll Ever Eat




The BEST chicken soup you'll ever eat is the best homemade nourishing healthy soup when you're feeling under the weather. Packed with anti-inflammatory ingredients like ginger, turmeric, garlic. BEST SOUP EVER!

Ingredients
  • 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
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly chopped thyme, stems removed
  • � teaspoon salt
  • Freshly ground black pepper
  • 1 cup pearl or Israeli couscous
  • 2/3 cup frozen peas
Instructions
  1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
  2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
  3. Bring soup to a boil, then stir in couscous. You�ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.
  4. Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
  5. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks.
  6. Add chicken back to pot then stir in frozen peas. Taste and adjust seasonings if necessary.
Recipe Notes
  • To make vegetarian or vegan: Use vegetarian broth and sub 1 can of chickpeas for chicken.
  • To make the soup gluten free: You could use a gluten free couscous if you can find it, or try quinoa! The cook time will remain the same.

Nutrition

Servings: 6 servings
Serving size: 1 serving
Calories: 269kcal
Fat: 5.3g
Carbohydrates: 30.4g
Fiber: 3.6g
Sugar: 3.5g
Protein: 23.8g



This article and recipe adapted from this site

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