The Best Chicken Soup You'll Ever Eat

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles reduce carbs, while rice is a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is often cheaper.

bay leaves

💰Cheaper: dried oregano

Dried oregano can provide a similar flavor profile.

Chop up the carrots, celery, and onion.

Place a large pot over medium-high heat and add olive oil.

Add 6 cloves of minced garlic to the pot.

Add the chopped veggies (carrots, celery, onion) to the pot and sauté for 3 to 5 minutes until the onions begin to soften.

Grate fresh ginger and fresh turmeric over the sautéed veggies.

Stir in the ginger and turmeric until the mixture turns a golden orange hue.

Add 1 pound of chicken thighs to the pot.

Pour in 48 ounces of low-sodium chicken broth (6 cups).

Add 1 cup of pearl couscous to the pot.

Strip fresh thyme and fresh rosemary from their stems and add to the pot.

Add salt and pepper to taste and stir the mixture.

Bring the soup to a simmer and let it cook for 20 to 25 minutes until the chicken is fully cooked.

Use a slotted spoon to remove the chicken from the pot and shred it.

Return the shredded chicken back to the pot and stir.

Taste the soup and adjust seasonings as necessary with more salt, pepper, thyme, or rosemary.

Pour the soup into bowls and enjoy.

Cooking Techniques

Equipment Needed

Spice Level: