The Best Chicken Soup You’ll Ever Eat Recipe

Introduction

This chicken soup is warm, comforting, and packed with fresh flavors that will satisfy any craving. With aromatic herbs, ginger, and turmeric, it offers a vibrant twist on a classic favorite. It’s easy to make and perfect for cozy nights.

Ingredients

• 1 tablespoon avocado oil or olive oil
• 6 cloves of 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 turmeric)*
• 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
• 1 cup pearl couscous
• ⅔ cup frozen peas (optional, but recommended)

Instructions

1. Step 1: Place a large dutch oven or pot over medium-high heat and add the oil. Once hot, add garlic, onion, carrots, and celery. Cook for a few minutes until the onion becomes translucent.
2. Step 2: Add grated ginger and turmeric, sauté for 30 seconds to release the spices’ aroma. Then pour in chicken broth, add chicken, rosemary, thyme, salt, and pepper.
3. Step 3: Bring the soup to a boil. Stir in couscous, making sure the chicken is submerged in the broth by gently pushing it down.
4. Step 4: Reduce heat to medium-low and simmer uncovered for 20-25 minutes until the chicken is completely cooked.
5. Step 5: Remove the chicken with a slotted spoon and shred it using two forks on a cutting board. Return the shredded chicken to the pot and stir in frozen peas.
6. Step 6: If needed, add an extra cup of broth to reach your desired soup consistency. Taste and adjust seasonings, then serve hot and enjoy.

Tips & Variations

• To avoid turmeric stains on your hands, wear gloves while grating it.
• For a vegetarian or vegan version, use vegetable broth and substitute the chicken with a drained can of chickpeas.
• To make the soup gluten-free, replace couscous with ¾ cup quinoa; cooking time stays the same.
• Frozen peas add a burst of sweetness and color but can be omitted if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat until warmed through. If the soup thickens too much, add a splash of broth or water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well and add extra richness to the soup. Just ensure they are cooked through before shredding.

Can I prepare this soup in advance?

Absolutely! This soup tastes even better after the flavors meld overnight. Prepare it a day ahead, refrigerate, and gently reheat before serving.

The Best Chicken Soup You’ll Ever Eat Recipe

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★★★★★

4.8 from 102 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This nutritious and comforting chicken soup is packed with fresh veggies, aromatic herbs, and golden turmeric and ginger for added health benefits. Pearl couscous adds delightful texture, and the soup is simmered to perfection using simple stovetop cooking. Perfect for a cozy meal, it’s easy to prepare and can be adapted to suit vegetarian or gluten-free diets.

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Ingredients

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Main Ingredients

• 1 tablespoon avocado oil or olive oil
• 6 cloves of 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 turmeric)*
• 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
• ⅔ cup frozen peas (optional, but recommended)

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Instructions

1. Heat Oil and Sauté Vegetables: Place a large dutch oven or pot over medium-high heat and add the avocado or olive oil. Once hot, add minced garlic, diced onion, thinly sliced carrots, and chopped celery. Cook for a few minutes until the onion becomes translucent and the vegetables soften slightly.
2. Add Spices: Stir in freshly grated ginger and turmeric (or ground turmeric) and sauté for about 30 seconds to allow the spices to release their flavors and aromas.
3. Add Broth and Chicken: Pour in the low sodium chicken broth, then add the boneless skinless chicken breasts or thighs along with freshly chopped rosemary, thyme, salt, and freshly ground black pepper. Stir gently to combine all ingredients.
4. Bring to a Boil and Add Couscous: Bring the soup to a rolling boil. Once boiling, stir in the pearl couscous, making sure the chicken is submerged beneath the broth by gently pushing it down if necessary.
5. Simmer Until Cooked: Reduce the heat to medium-low and let the soup simmer uncovered for 20-25 minutes, or until the chicken is fully cooked through and the couscous is tender.
6. Shred Chicken and Finish Soup: Using a slotted spoon, remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken into bite-sized pieces with two forks. Return shredded chicken to the pot, then stir in the frozen peas. If the broth level seems low, add an extra cup of broth or water to your desired consistency.
7. Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt and pepper if necessary. Serve warm and enjoy the flavorful, hearty soup.

Notes

• *Turmeric can stain surfaces and skin; consider using gloves when handling fresh turmeric.
• To make this recipe vegetarian or vegan, substitute chicken broth with vegetable broth and replace chicken with one can of drained chickpeas.
• For a gluten-free version, use gluten-free couscous or substitute with ¾ cup quinoa; cooking time remains the same.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: chicken soup, healthy soup, turmeric chicken soup, ginger soup, pearl couscous soup, homemade chicken soup, comforting soup