The Best Chicken Soup You’ll Ever Eat

why make this recipe

Making chicken soup is a classic kitchen activity that brings warmth and comfort to any meal. This chicken soup recipe stands out because it combines fresh ingredients and simple seasoning to create a rich, flavorful broth. It’s perfect for cold days, when you are under the weather, or just need a bit of homey comfort food. Plus, this recipe is quick to prepare, allowing you to enjoy a delicious homemade meal in no time.

how to make The Best Chicken Soup You’ll Ever Eat

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 pound boneless skinless chicken breast or thighs
• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped thyme, stems removed
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 cup pearl couscous
• 2/3 cup frozen peas (optional)

Directions :

1. Place a large dutch oven or pot over medium-high heat and add the oil.
2. Once hot, add the garlic, onion, carrots, and celery. Cook until the onion becomes translucent.
3. Add the ginger and turmeric, and sauté for 30 seconds.
4. Pour in the chicken broth, then add the chicken, rosemary, thyme, salt, and pepper. Bring to a boil.
5. Stir in the couscous, making sure the chicken is covered by the broth.
6. Reduce the heat to medium-low and let it simmer uncovered for 20-25 minutes until the chicken is cooked through.
7. Remove the chicken from the pot, shred it with two forks, and add it back to the pot along with the frozen peas.
8. Adjust the broth and seasonings as necessary. Enjoy!

how to serve The Best Chicken Soup You’ll Ever Eat

This chicken soup is best enjoyed hot. Serve it in bowls and consider adding a sprinkle of fresh herbs on top for extra flavor. You can also pair it with crusty bread or crackers for a hearty meal.

how to store The Best Chicken Soup You’ll Ever Eat

To store leftover chicken soup, let it cool down completely. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for about 3-4 days. For longer storage, consider freezing the soup in portions. Thaw it in the refrigerator before reheating.

tips to make The Best Chicken Soup You’ll Ever Eat

• Use fresh ingredients for the best flavor.
• Don’t rush the cooking process; letting the vegetables soften enhances the soup’s taste.
• Feel free to add more vegetables, like spinach or kale, for added nutrition.
• Adjust the spices to your taste if you prefer a bit more heat or flavor.

variation

You can easily customize this soup. For a lighter version, use boneless skinless chicken thighs or add more vegetables. If you’re looking for a different base, try using quinoa instead of couscous to change the texture and flavor.

FAQs

1. Can I use leftover chicken for this soup?
Yes, leftover chicken works great! Just skip the initial cooking step and add the shredded chicken when you add the peas.

2. Is it possible to make this soup in a slow cooker?
Yes, you can cook everything in the slow cooker on low for about 6-8 hours. Just make sure to add the couscous during the last 30 minutes.

3. Can I make this soup vegetarian?
Of course! Swap the chicken for beans or chickpeas and use vegetable broth instead of chicken broth for a delicious vegetarian version.

Chicken Soup

This classic chicken soup recipe combines fresh ingredients and simple seasoning to create a rich, flavorful broth, perfect for cold days or when you need comfort food.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort food

Calories: 300

Ingredients Method Notes

Ingredients

  

Base ingredients

• 1 tablespoon avocado oil or olive oil
• 6 cloves garlic, minced
• 1 medium yellow onion, diced
• 2 large carrots, thinly sliced
• 2 stalks celery, roughly chopped
• 1 tablespoon fresh grated ginger
• 1 tablespoon fresh grated turmeric or 1 teaspoon ground turmeric

Soup ingredients

• 6 cups low sodium chicken broth
• 1 pound boneless skinless chicken breast or thighs
• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped thyme, stems removed
• 1/2 teaspoon salt
• to taste freshly ground black pepper
• 1 cup pearl couscous
• 2/3 cup frozen peas, optional

Method

 

Cooking

1. Place a large dutch oven or pot over medium-high heat and add the oil.
2. Once hot, add the garlic, onion, carrots, and celery. Cook until the onion becomes translucent.
3. Add the ginger and turmeric, and sauté for 30 seconds.
4. Pour in the chicken broth, then add the chicken, rosemary, thyme, salt, and pepper. Bring to a boil.
5. Stir in the couscous, making sure the chicken is covered by the broth.
6. Reduce the heat to medium-low and let it simmer uncovered for 20-25 minutes until the chicken is cooked through.
7. Remove the chicken from the pot, shred it with two forks, and add it back to the pot along with the frozen peas.
8. Adjust the broth and seasonings as necessary. Enjoy!

Notes

This chicken soup is best enjoyed hot. Serve it in bowls and consider adding a sprinkle of fresh herbs on top for extra flavor. You can also pair it with crusty bread or crackers for a hearty meal. To store leftover chicken soup, let it cool down completely. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for about 3-4 days. For longer storage, consider freezing the soup in portions. Thaw it in the refrigerator before reheating.