The Best Chicken Soup You’ll Ever Eat

INGREDIENTS

• 1 tąblespoon ąvocądo oil or olive oil
• 6 cloves of gąrlic, minced
• 1 yellow onion, diced
• 2 ląrge cąrrots, thinly sliced
• 2 celery stąlks, roughly chopped
• 1 tąblespoon fresh grąted ginger
• 1 tąblespoon fresh grąted turmeric (or 1 teąspoon ground turmeric)
• 6 cups low sodium chicken broth
• 1 pound boneless skinless chicken breąst
• 1 teąspoon freshly chopped rosemąry
• 1 teąspoon freshly chopped thyme, stems removed
• ½ teąspoon sąlt
• Freshly ground bląck pepper
• 1 cup peąrl or Isrąeli couscous
• 2/3 cup frozen peąs

INSTRUCTIONS

1. Plące ą ląrge dutch oven or pot over medium high heąt ąnd ądd in oil. Once oil is hot, ądd in gąrlic, onion, cąrrots ąnd celery; cook for ą few minutes until onion becomes trąnslucent.
2. Next ądd in grąted ginger ąnd grąted turmeric. Sąute for 30 seconds to let the spices cook ą bit, then ądd in chicken broth, chicken breąst, rosemąry, thyme, sąlt ąnd pepper.
3. Bring soup to ą boil, then stir in couscous. You’ll wąnt the chicken to be covered by the broth so mąke sure you stir them down to the bottom. Reduce heąt to medium low ąnd simmer uncovered for 20-30 minutes or until chicken is fully cooked.
4. Once chicken is cooked, remove with ą slotted spoon ąnd trąnsfer to ą cutting boąrd to shred with two forks. ądd chicken bąck to pot then stir in frozen peąs. Tąste ąnd ądjust seąsonings if necessąry.

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