FBD

The Best Chicken Soup You'll Ever Eat

AmericanChickenEasy55 minBy Northstar

Ingredients

Servings
6
  • 1 tbsp avocado oil or olive oil
  • 6 clove garlic, minced
  • 1 yellow onion, diced
  • 2 large carrots, thinly sliced
  • 2 stalks celery, roughly chopped
  • 1 tbsp fresh grated ginger
  • 1 tbsp fresh grated turmeric (or 1 tsp ground)
  • 6 cup low-sodium chicken broth
  • 1 lb boneless skinless chicken breast or thighs
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, stems removed
  • 0.5 tsp salt
  • 0 to taste freshly ground black pepper
  • 1 cup pearl or Israeli couscous
  • 0.7 cup frozen peas, optional

Instructions

  1. 1

    Heat oil in a large Dutch oven over medium-high. Add garlic, onion, carrots, and celery; cook until onion is translucent, a few minutes.

  2. 2

    Add ginger and turmeric; sauté 30 seconds. Add broth, chicken, rosemary, thyme, salt, and pepper.

  3. 3

    Bring to a boil, then stir in couscous. Reduce heat to medium-low and simmer uncovered 20-25 minutes until chicken is cooked through.

  4. 4

    Remove chicken to a cutting board and shred with two forks. Return shredded chicken to pot and stir in frozen peas. Simmer 2-3 more minutes and serve.