The chicken soup you will eat is the best healthy, nourishing home-made soup when you're out of the weather. Packaged with anti-inflammatory ingredients like ginger, turmeric, garlic. BEST SOUP EVER!
1 tablespoon of avocado oil or olive oil.
6 garlic cloves, minced
1 yellow onion, diced.
2 large sliced carrots.
2 celery stalks coarsely chopped.
1 tablespoon fresh grated ginger.
1 tablespoon of fresh grated turmeric (or 1 teaspoon of ground turmeric).
6 cups low sodium chicken broth.
1 pound of boneless and skinless chicken breast.
1 teaspoon freshly chopped rosemary.
1 teaspoon thyme freshly chopped, the stems removed.
½ teaspoon of salt.
Freshly ground black pepper.
1 cup of Israeli pearl or couscous.
2/3 cup frozen peas.
Place a large Dutch oven or saucepan over medium-high heat and add oil. Once the oil is hot, add the garlic, onion, carrots and celery; cook for a few minutes until the onion becomes translucent. Then add the grated ginger and the grated turmeric. Sauté for 30 seconds, let spices cook a little, then add chicken broth, chicken breast, rosemary, thyme, salt and pepper.
Bring the soup to a boil, then stir in the couscous. You want the chicken to be covered with broth, so be sure to mix it in the bottom. Reduce heat to medium-low and simmer uncovered for 20-30 minutes or until chicken is completely cooked.
Once the chicken is cooked, remove it with a drip spoon and transfer it to a cutting board to shred it with two forks. Put the chicken back in the pan and stir in the frozen peas. Taste and adjust seasonings if necessary.
To make vegetarian or vegan: Use a vegetarian broth and a box of 1 chickpea for chicken.
To prepare gluten-free soup: You can use a gluten-free couscous if you can find it or try quinoa! The cooking time will remain the same.