Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort.
This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour).
There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Adapted From : ambitiouskitchen.com
1 tablespoon avocado oil or olive oil
6 cloves of garlic, minced
1 yellow onion, diced
1 tablespoon fresh grated ginger
2 large carrots, thinly sliced
2 celery stalks, roughly chopped
1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
6 cups low sodium chicken broth
½ teaspoon salt
1 teaspoon freshly chopped thyme, stems removed
1 pound boneless skinless chicken breast or thighs
1 teaspoon freshly chopped rosemary
Freshly ground black pepper
1 cup pearl or Israeli couscous
2/3 cup frozen peas (optional, but recommended)
The First Step, 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;
Number Two Step, 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.
Number Tree Step, 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
Step Number Four, Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.cook for a few minutes until onion becomes translucent.
The Last Step, Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas.
If you find that you don't have enough broth, feel free to add in another cup. Everyone likes their soup differently. Taste and adjust seasonings, if necessary. Enjoy.
To make vegetarian or vegan:
Use vegetarian broth and sub 1 can of drained chickpeas for chicken.
To make the soup gluten free:
You could use a gluten free couscous if you can find it, or try 3/4 cup quinoa. The cook time will remain the same.
Servings : 6 servings
Serving size : 1 serving
Calories : 269kcal
Fat : 5.3g
Carbohydrates : 30.4g
Fiber : 3.6g
Sugar : 3.5g
Protein : 23.8g