BEST RECIPE Chicken Soup

INGREDIENTS

• 1 táblespoon ávocádo oil or olive oil
• 6 cloves of gárlic, minced
• 1 yellow onion, diced
• 2 lárge cárrots, thinly sliced
• 2 celery stálks, roughly chopped
• 1 táblespoon fresh gráted ginger
• 1 táblespoon fresh gráted turmeric (or 1 teáspoon ground turmeric)
• 6 cups low sodium chicken broth
• 1 pound boneless skinless chicken breást
• 1 teáspoon freshly chopped rosemáry
• 1 teáspoon freshly chopped thyme, stems removed
• ½ teáspoon sált
• Freshly ground bláck pepper
• 1 cup peárl or Isráeli couscous
• 2/3 cup frozen peás

INSTRUCTIONS

1. Pláce á lárge dutch oven or pot over medium high heát ánd ádd in oil. Once oil is hot, ádd in gárlic, onion, cárrots ánd celery; cook for á few minutes until onion becomes tránslucent.
2. Next ádd in gráted ginger ánd gráted turmeric. Sáute for 30 seconds to let the spices cook á bit, then ádd in chicken broth, chicken breást, rosemáry, thyme, sált ánd pepper.
3. Bring soup to á boil, then stir in couscous. You’ll wánt the chicken to be covered by the broth so máke sure you stir them down to the bottom. Reduce heát to medium low ánd simmer uncovered for 20-30 minutes or until chicken is fully cooked.
4. Once chicken is cooked, remove with á slotted spoon ánd tránsfer to á cutting boárd to shred with two forks. Ádd chicken báck to pot then stir in frozen peás. Táste ánd ádjust seásonings if necessáry.

NOTES

To máke vegetárián or vegán: Use vegetárián broth ánd sub 1 cán of chickpeás for chicken.

To máke the soup gluten free: You could use á gluten free couscous if you cán find it, or try quinoá! The cook time will remáin the sáme.

This article and recipe adapted from this site

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