Incredibly easy to make and unbelievably DELICIOUS! Has such wonderfully healing ingredients.
- Two tablespoons avocado oil or olive oil
- 2-4 cloves of garlic, minced
- One medium-large yellow onion, diced
- Four large carrots, thinly sliced (I added more)
- Four celery stalks, roughly chopped (I added more)
- One tablespoon fresh grated ginger (I added 1/2 a tablespoon more)
- One tablespoon fresh grated turmeric (I added additional grated turmeric. Be careful with turmeric as it stains easily!)
- 8 cups low sodium chicken broth (add more if it’s not to your liking)
- 2 pounds boneless skinless chicken breast or thighs (I used a combo of both)
- Two teaspoons freshly chopped rosemary
- Two teaspoons of freshly chopped thyme stem removed
- 1 1/2 teaspoon pink salt
- Freshly ground black pepper to taste
- 1 cup pearl GF Israeli couscous (Amazon)
- Place a large Dutch oven or pot over medium-high heat and add in oil. Once the oil is hot, add in garlic, onion, carrots, and celery; cook for a few minutes until the onion becomes translucent.
- Next, add in grated ginger and grated turmeric. Sauté 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’ll 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 the chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot. If you find that you don’t have enough broth, feel free to add more. Everyone likes their soup differently. Taste and adjust seasonings as needed. Enjoy. I haven’t found a person yet who hasn’t RAVED about this soup. It is that good.