Description
This Healing Chicken and Couscous Soup is a comforting and nutritious recipe packed with fresh herbs, turmeric, and ginger for an anti-inflammatory boost. Featuring tender chicken breast or thighs, pearl couscous, and a flavorful broth enriched with garlic, onion, carrots, and celery, this soup is perfect for a healthful meal that soothes and satisfies.
Ingredients
Scale
Soup Base
- 1 tablespoon avocado oil or olive oil
- 6 cloves 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 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme, stems removed
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Main Ingredients
- 1 pound boneless skinless chicken breast or thighs
- 1 cup pearl couscous
- ⅔ cup frozen peas (optional, but recommended)
Instructions
- Prepare the base: Heat the avocado or olive oil in a large pot over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and translucent, about 3-5 minutes.
- Add vegetables and spices: Stir in the thinly sliced carrots, chopped celery, grated ginger, and grated turmeric. Cook for another 2-3 minutes to release the flavors.
- Add broth and herbs: Pour in the low sodium chicken broth, then add freshly chopped rosemary, thyme, salt, and freshly ground black pepper. Bring the mixture to a gentle boil.
- Add chicken: Add the whole boneless skinless chicken breasts or thighs to the boiling broth. Reduce heat to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and tender.
- Cook couscous: Remove the chicken from the soup and set aside to rest for a few minutes. Add pearl couscous to the simmering broth and cook according to package instructions, usually about 8-10 minutes, until tender.
- Shred chicken and combine: While the couscous cooks, shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot along with frozen peas. Simmer for an additional 2-3 minutes until peas are heated through.
- Final seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve warm as a healing, comforting meal.
Notes
- Using fresh turmeric and ginger maximizes anti-inflammatory benefits and adds vibrant flavor.
- Low sodium broth helps control salt intake, but you can adjust seasoning to taste.
- Frozen peas are optional but add sweetness and extra nutrients.
- Substitute chicken thighs for more flavor and juiciness, or breasts for leaner soup.
- For a gluten-free version, replace pearl couscous with gluten-free grains like quinoa or rice.
