The Best Chicken Soup You’ll Ever Eat (with vegetarian option)

The Best Chicken Soup You’ll Ever Eat (with vegetarian option)

AuthorSandra Sauls
DifficultyBeginner

Best with fresh herbs, but I've made it with dried herbs and it is still delicious. The original recipe calls for stovetop, but my husband insists the Instant Pot version tastes better-set the timer for 8 minutes pressure cook and let it set for 10 minutes before releasing pressure. For vegetarian version use vegetable broth and replace the chicken with 1 can of drained chickpeas. Recipe courtesy of Ambitious Kitchen

Yields1 Serving
 1 tbsp Olive oil or avocado oil
 6 Cloves garlic minced
 1 Large yellow onion, diced
 2 Large carrots thinly sliced
 2 Celery Stalks thinly sliced
 1 tbsp grated ginger
 1 tbsp fresh grated tumeric
 6 cups chicken broth
 1 lb Boneless skinless chicken breasts or thighs
 1 tsp Fresh chopped rosemary
 1 tsp Fresh chopped thyme
 ½ tsp salt
 1 cup pearl or israeli couscous
  cup Frozen peas
1

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, 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.

Ingredients

 1 tbsp Olive oil or avocado oil
 6 Cloves garlic minced
 1 Large yellow onion, diced
 2 Large carrots thinly sliced
 2 Celery Stalks thinly sliced
 1 tbsp grated ginger
 1 tbsp fresh grated tumeric
 6 cups chicken broth
 1 lb Boneless skinless chicken breasts or thighs
 1 tsp Fresh chopped rosemary
 1 tsp Fresh chopped thyme
 ½ tsp salt
 1 cup pearl or israeli couscous
  cup Frozen peas

Directions

1

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, 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.

The Best Chicken Soup You’ll Ever Eat (with vegetarian option)

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