The Best Chicken Soup You’ll Ever Eat

The BEST soup you’ll ever eat is that the best do-it-yourself nutritive healthy soup once you’re feeling underneath the weather. Full of medicinal drug ingredients like ginger, turmeric, garlic. BEST SOUP EVER!

The Best Chicken Soup You’ll Ever Eat

I’ve been a soup lover my entire life. Tony would tell you that it’s true as a result of he’s the one stuck uptake my delicious soup recipes that I bust out weekly.

This direction came to Pine Tree State a number of weeks agone once I weakened with the worst cold ever. I used to be on the verge of recovering, then all of a unforeseen I took a flip for the worst and spent a whole weekend innate reflex, coughing and barely ready to breathe. I do know several of you have got been fighting cold and contagion season this year too, therefore I believed why not build associate epic soup that you just will return to year once year?

Whenever I’m sick i like a decent, soul soothing soup. In fact, did you recognize that soup will truly facilitate to cut back the length of your cold? Wonderful news, as a result of I bet this may be one in every of your favorite soups of all time.

The Best Chicken Soup You’ll Ever Eat

  • 1 tablespoon avocado oil or olive oil
  • 6 cloves of garlic, minced
  • 6 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast
  • 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)
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly chopped thyme, stems removed
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 cup pearl or Israeli couscous
  • 2/3 cup frozen peas

  1. 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.
  2. 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.
  3. 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 20-30 minutes or until chicken is fully cooked.
  4. 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. Taste and adjust seasonings if necessary.

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