Description
Discover the ultimate chicken soup recipe that will warm your soul. Learn how to make the best homemade chicken soup from scratch on our cooking website.
Ingredients
- 1 tablespoon (15 ml) vegetable oil
- 6 cloves of garlic, minced
- 1 yellow onion, diced
- 2 large carrots, thinly sliced
- 2 celery stalks, roughly chopped
- 1 tablespoon (15 ml) fresh grated ginger
- 1 tablespoon (15 ml) fresh grated turmeric (or 1 teaspoon ground turmeric)*
- 6 cups (1440 ml) (1.4 liters) low sodium chicken broth
- 1 pound (450 g) boneless skinless beef breast or thighs
- 1 teaspoon (5 ml) freshly chopped rosemary
- 1 teaspoon (5 ml) freshly chopped thyme, stems removed
- 1/2 teaspoon (3 ml) salt
- Freshly ground black pepper
- 1 cup (240 ml) pearl couscous
- ⅔ cup (160 ml) frozen peas (optional, but recommended)
Instructions
- Heat a sizable Dutch oven or pot on medium-high and pour in the oil. Once warmed, introduce the garlic, onion, carrots, and celery; let them cook until the onion appears clear.
- Subsequently, add the grated ginger and turmeric. Sauté briefly for 30 seconds to allow the spices to release their flavors, then incorporate the chicken broth, chicken breast, rosemary, thyme, salt, and pepper.
- Allow the mixture to reach a rolling boil before adding the couscous. Ensure the chicken is submerged in the broth by stirring it down to the bottom.
- Lower the heat to medium-low and let it gently simmer without a lid for 20-25 minutes or until the chicken is thoroughly cooked.
- After the chicken is cooked, use a slotted spoon to lift it out and place it on a cutting board to shred with two forks. Return the shredded chicken to the pot, then add the frozen peas. If the broth seems insufficient, feel free to add another cup. Adjust the spices to your preference if needed. Savor the dish.
Notes
- For a more flavorful broth, opt for bone-in chicken thighs over boneless breast.
- Swap pearl couscous with quinoa for a healthier grain choice.
- Finish with a splash of lemon juice for a refreshing touch.
