Turmeric-Ginger Chicken Noodle Soup with Israeli Couscous

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are often less expensive.

Israeli couscous

🥗Healthier: quinoa

💰Cheaper: regular pasta

Quinoa offers a higher protein content, while regular pasta is more budget-friendly.

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic, ginger, and turmeric; cook for 1-2 minutes until fragrant.

Add chicken broth and bay leaves; bring to a boil.

Reduce heat and add chicken breast; simmer until cooked through, about 15-20 minutes.

Remove chicken, shred it, and return to the pot.

Stir in Israeli couscous; cook for 10 minutes or until tender.

Season with salt, black pepper, and lemon juice to taste.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level: