It’s been a cold and wet week in Charlotte, NC so I was inspired to make some chicken soup. I was tired of my go-to recipe so I searched the internet and found a soup that was labeled ”The best chicken soup you’ll ever eat” on the Ambitious Kitchen food blog. I alway give credit to the original blog if I don’t modify the recipe much and although I did modify this a bit, I didn’t add enough of my personal touch to claim it. The only modification I will make the next time is to add a couple pinches of crushed red pepper to the vegetables while they are sautéing. The direct link to the original recipe is here => https://www.ambitiouskitchen.com/the-best-chicken-soup-recipe/
- 1 tablespoon olive oil
- 6 cloves of garlic, minced
- 1 yellow onion, diced
- 2 large carrots – cut into 1/4 think half rounds
- 2 celery stalks, diced
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
- 6 cups low sodium chicken broth
- 1 pound boneless skinless chicken breast or thighs
- 1 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme (or 1/2 teaspoon ground thyme)
- ½ teaspoon salt
- Freshly ground black pepper
- 1 cup pearl or Israeli couscous
- 2/3 cup frozen peas
- 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. This is where I would add a pinch or two of crushed red pepper if you like it spicy.
- 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.
- 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 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. Cook for 2 minutes and enjoy!!
This is a great recipe for a cold winter day!
Find more great recipes at http://www.sundaywithachanceofmeatballs.com