Chicken Ginger Soup
Ingredients
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3 tablespoons olive oil
15 cloves of garlic, minced
2½ yellow onions, diced
5 large carrots, thinly sliced
5 celery stalks, roughly chopped
3 tablespoon fresh grated ginger
3 tablespoon fresh grated turmeric (or 1 tbs ground turmeric)*
15 cups low sodium chicken broth
2½ lbs boneless skinless chicken breast or thighs
1 tbs freshly chopped rosemary
1 tbs freshly chopped thyme, stems removed
1½ tsp salt
1 tsp black pepper
2½ cups pearl couscous
2 cups frozen peas
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 a minute 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. 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. Enjoy.
