Description
A comforting chicken soup infused with turmeric and ginger, perfect for chilly evenings and packed with wholesome goodness.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 onion, diced
- 2 large carrots, thinly sliced
- 2 celery stalks, sliced
- 6 cloves garlic, minced
- 1 Tbsp fresh grated ginger
- 1 tsp ground turmeric
- 6 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breast
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- ½ tsp salt
- Freshly ground black pepper, to taste
- 1 cup pearl or Israeli couscous
- 2/3 cup frozen peas
Instructions
- In a Dutch oven or large pot, heat the olive oil over medium-high heat.
- Add the onion, carrot, and celery; cook for 4 to 5 minutes until they soften.
- Stir in the garlic and sauté until fragrant, about 1 minute.
- Add the fresh ginger and turmeric; sauté for another 30 seconds to awaken the spices.
- Pour in the chicken broth, then add the chicken breasts, rosemary, thyme, salt, and black pepper.
- Bring the soup to a gentle boil, then stir in the couscous.
- Reduce heat to medium-low and simmer uncovered for 20 to 25 minutes, or until the chicken is fully cooked.
- Remove the chicken and shred it with two forks, then return the chicken back to the pot.
- Stir in the frozen peas and let it heat through. Serve hot and enjoy!
Notes
Always taste and adjust seasoning as needed. Consider adding other veggies for extra nutrition or a splash of coconut milk for creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg