Chicken Soup

Chicken Soup

Recipe by Maria Vergara


Prep time


Cooking time






  • 6 cloves of garlic, minced

  • 6 cups low sodium chicken broth

  • 2 large carrots, thinly sliced

  • 2 celery stalks, roughly chopped

  • 1 tablespoon avocado oil or olive oil

  • 1 yellow onion, diced

  • 1 tablespoon fresh grated ginger

  • 1 cup pearl or Israeli couscous

  • 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)

  • 1 teaspoon freshly chopped rosemary

  • 1 pound boneless skinless chicken breast or thighs

  • 1 teaspoon freshly chopped thyme, stems removed

  • ½ teaspoon salt

  • Freshly ground black pepper

  • 2/3 cup frozen peas (optional)


  • In a large dutch oven or pot over medium high heat, heat oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until translucent.
  • Next add in grated ginger and grated turmeric. Sauté 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.
  • 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. Taste and adjust seasonings, if desired.
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