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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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