Best Chicken Soup You値l Ever Eat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon avocado oil or olive oil6 cloves of garlic, minced1 yellow onion, diced2 large carrots, thinly sliced2 celery stalks, roughly chopped1 tablespoon fresh grated ginger1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)6 cups low sodium chicken broth1 pound boneless skinless chicken breast or thighs1 teaspoon freshly chopped rosemary1 teaspoon freshly chopped thyme, stems removedｽ teaspoon saltFreshly ground black pepper1 cup pearl or Israeli couscous or 3/4 cup quinoa for gluten free2/3 cup frozen peas (optional, but recommended)
Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
Bring soup to a boil, then stir in couscous. You値l want the chicken to be covered by the broth so make sure you stir them down to the bottom.
Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas. If you find that you don't have enough broth, feel free to add in another cup. Everyone likes their soup differently. Taste and adjust seasonings, if necessary. Enjoy.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user KCOQUINN.
Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
Bring soup to a boil, then stir in couscous. You値l want the chicken to be covered by the broth so make sure you stir them down to the bottom.
Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas. If you find that you don't have enough broth, feel free to add in another cup. Everyone likes their soup differently. Taste and adjust seasonings, if necessary. Enjoy.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user KCOQUINN.
Nutritional Info Amount Per Serving
- Calories: 179.4
- Total Fat: 3.8 g
- Cholesterol: 42.7 mg
- Sodium: 1,771.4 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.5 g
- Protein: 19.5 g