The Best Chicken Soup

With tangy ginger, fluffy couscous and savory broth, this soup came in handy when I was stuck fighting a winter cold and craving something comforting, nutritious and filling. Not only is this soup delicious, but it's amazing how wonderful the anti-inflammatory, cold-fighting ingredients are when you're fighting off that winter cold. This soup is easy to prepare and yields enough to last a week for multiple meals.  I adapted this recipe from Ambitious Kitchen and added a few extra ingredients.  

Ingredients in the best chicken soup recipe

• Ginger: Great for digestion and a powerful anti-inflammatory agent to use in recipes.
• Garlic: Truly the best when you’re sick. Garlic is full of anti-bacterial and anti-inflammatory properties. That’s why we use 6 cloves of garlic in this soup. That’s right, you’re going to sick this cold’s ass.
• Turmeric: Best when consumed with a black pepper to help for optimal absorption (I learned that when working for Maya Kaimal as it's a staple in Indian cooking). This recipe calls for fresh turmeric (if you can find it).
• Chicken: The chicken actually cooks in the soup broth, leaving it tender and making it easy for you!
• Fresh herbs: Rosemary & thyme add additional flavor in this recipe.
• Pearl (or Israeli) Couscous: Besides the veggies, the couscous is really the star because it helps to thicken the broth and keep the soup hearty. You’ll want to use pearl couscous (also labeled Israeli couscous in stores) in the recipe. It just provides the perfect texture for the soup. 

Ingredients

• 1 tablespoon avocado oil or olive oil
• 6 cloves of garlic, minced
• 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)
• 6 cups low sodium chicken broth
• 1 cup low sodium beef stock (I added this)
• 1 pound boneless skinless chicken breast or thighs
• 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
• 1 can low sodium chickpeas 
• 2/3 cup frozen peas (optional, but recommended)

Instructions
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.

Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth and beef stock, chicken breast (place the whole breast in, you'll shred it later!), chickpeas, 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. If you find that you don't have enough broth, feel free to add in another cup. Everyone likes their soup differently. Taste and adjust seasonings, if necessary.

I served it with avocado slices and some Parmesan cheese.  Enjoy!