The Best Chicken Soup You’ll Ever Eat Recipe
The best homemade chicken soup recipe that’s nourishing, flavorful, and packed with anti-inflammatory ingredients like ginger, turmeric, and garlic. Perfect to soothe you when feeling under the weather, this soup is hearty yet healthy with tender chicken, fresh vegetables, and pearl couscous.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Soup Base
- 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
Chicken and Seasoning
- 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
Add-ins
- 1 cup pearl couscous
- ⅔ cup frozen peas (optional, but recommended)
Instructions
- Sauté Aromatics: Place a large Dutch oven or pot over medium-high heat and add the oil. Once hot, add the minced garlic, diced onion, sliced carrots, and chopped celery. Cook for a few minutes until the onion becomes translucent and the vegetables soften.
- Add Spices and Broth: Stir in the grated ginger and turmeric, sautéing for about 30 seconds to release their flavors. Then pour in the chicken broth along with the chicken breast or thighs, chopped rosemary, thyme, salt, and freshly ground black pepper.
- Bring to Boil and Add Couscous: Bring the soup to a boil. Stir in the pearl couscous ensuring the chicken pieces are submerged by the broth. Adjust the broth as needed to cover the chicken and couscous.
- Simmer: Reduce the heat to medium-low and let the soup simmer uncovered for 20-25 minutes, or until the chicken is thoroughly cooked and the couscous tender.
- Shred Chicken and Add Peas: Remove the chicken using a slotted spoon and shred it with two forks on a cutting board. Return the shredded chicken to the pot and stir in the frozen peas. If the broth seems low, add an extra cup of broth to reach your preferred consistency.
- Season and Serve: Taste the soup and adjust salt, pepper, or other seasonings to your liking. Serve warm and enjoy this comforting, nourishing chicken soup.
Notes
- Turmeric can stain surfaces and skin; consider wearing gloves while handling it.
- To make this soup vegetarian or vegan: substitute the chicken broth with vegetable broth and use one can of drained chickpeas instead of chicken.
- For a gluten-free version: use gluten-free couscous or substitute with ¾ cup quinoa; cooking time remains the same.
