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The Best Chicken Soup You’ll Ever Eat

This nourishing chicken soup is packed with cozy, anti-inflammatory goodness from ginger, turmeric, garlic, fresh herbs, and simmered tender chicken in rich broth—perfect for healing or comforting any day.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 269 kcal

Equipment

  • 1 Pressure cooker Large

Ingredients
  

Main ingredients

  • 1 tablespoon avocado oil or olive oil for sautéing
  • 6 cloves garlic minced
  • 1 yellow onion diced
  • 2 large carrots thinly sliced
  • 2 celery stalks roughly chopped
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon fresh grated turmeric or 1 teaspoon ground
  • 6 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast or thighs
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly chopped thyme stems removed
  • ½ teaspoon salt
  • freshly ground black pepper to taste
  • 1 cup pearl couscous optional
  • ⅔ cup frozen peas optional

Instructions
 

Instructions

  • Heat oil in pressure cooker over medium heat. Add garlic, onion, carrots, and celery. Sauté for 5 to 7 minutes.
  • Stir in grated ginger and turmeric. Cook for 2 minutes until fragrant.
  • Pour in chicken broth. Add chicken and fresh herbs. Stir gently.
  • Seal the lid and set pressure cooker to high pressure for 20 minutes.
  • Allow natural release for 10 minutes, then carefully open the lid.
  • Remove chicken, shred with forks, and return to pot.
  • Add couscous and peas. Simmer until couscous is tender.
  • Season with salt and pepper to taste. Serve hot.

Notes

Store in airtight container in fridge for up to 4 days. Freeze for longer storage. Reheat with a splash of broth if soup thickens.