Chicken and Couscous Soup

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/

Ingredients:

  • 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

Method:

  • 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

Ciao, Mike!

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