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The Best Chicken Soup You’ll Ever Eat

This nourishing chicken soup is packed with anti-inflammatory ingredients like garlic, turmeric, and ginger. Tender shredded chicken, hearty vegetables, and pearl couscous make this flavorful soup the perfect bowl of cozy comfort.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 269 kcal

Equipment

  • 1 Large pot or Dutch oven

Ingredients
  

Main ingredients

  • 1 tablespoon avocado oil or olive oil to start the sauté
  • 6 cloves garlic minced
  • 1 yellow onion diced
  • 2 large carrots thinly sliced
  • 2 celery stalks chopped rough
  • 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 breasts or thighs
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly chopped thyme stems removed
  • 0.5 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 cup pearl couscous
  • ⅔ cup frozen peas optional, but recommended

Instructions
 

Instructions

  • Heat avocado oil in a large pot over medium heat.
  • Add garlic and onion; sauté for 2-3 minutes until fragrant and translucent.
  • Add in carrots and celery; cook for another 5 minutes until slightly softened.
  • Stir in grated ginger and turmeric; cook for 1 minute to release flavors.
  • Pour in chicken broth and add chicken; bring to a boil.
  • Stir in rosemary, thyme, salt, pepper, and pearl couscous.
  • Reduce heat to medium-low, cover, and simmer for 20-25 minutes, until chicken is fully cooked.
  • Remove cooked chicken; shred using two forks and return to pot.
  • Stir in frozen peas and adjust broth level and seasoning to taste.
  • Simmer uncovered for 5 minutes before serving.

Notes

To make vegan: use vegetable broth and substitute chickpeas for chicken. For gluten-free: use quinoa instead of couscous. Turmeric may stain so wear gloves if needed.