The Best Chicken Soup You'll Ever Eat

The Best Chicken Soup You’ll Ever Eat
The BEST chicken soup you’ll ever eat is the best homemade nourishing healthy soup when you’re feeling under the weather. Packed with anti-inflammatory ingredients like ginger, turmeric, garlic. BEST SOUP EVER!
I’ve been a soup lover my entire life. Tony would tell you that it’s true because he’s the one stuck eating my delicious soup recipes that I bust out weekly.
This recipe came to me a few weeks ago after I came down with the WORST cold ever. I was on the verge of getting better, then all of a sudden I took a turn for the worst and spent an entire weekend sneezing, coughing and barely able to breathe. I know MANY of you have been struggling with cold and flu season this year too, so I thought why not make an epic chicken soup that you can come back to year after year?
Whenever I’m sick I love a good, soul soothing soup. In fact, did you know that soup can actually help to reduce the length of your cold? Amazing news, because I bet this will be one of your favorite soups of all time.
Normally I love making my healing vegetarian curry whenever I’m sick, but ever since I’ve made this soup I’ve been OBSESSED with how delicious, flavorful and hearty it is. THIS AIN’T NO CAMPBELL’S PEOPLE. IT’S LIKE PROGRESSO ON CRACK. ALSO BETTER THAN PANERA.
And yes, caps were necessary there — I really needed to get my point across about how damn good this soup is.
The best part isn’t just how delicious it is, but also how wonderful the anti-inflammatory, cold-fighting ingredients are! Let’s talk about them:
Ginger: Great for digestion and a powerful anti-inflammatory agent to use in recipes.Garlic: Truly the best when you’re sick. Garlic is full of anti-bacterial and anti-inflammatory properties. That’s why we use 6 cloves of garlic in this soup. That’s right, you’re going to sick this cold’s ass.
Turmeric: Super trendy and very good for you. Best when consumed with a black pepper to help for optimal absorption.
Chicken: We’re packin’ this recipe with protein too — and guess what? The chicken actually cooks in the soup broth, leaving it tender and making it easy for you!
Fresh herbs: Rosemary & thyme add additional flavor in this recipe.
Couscous: Besides the veggies, the couscous is really the star because it helps to thicken the broth and keep the soup hearty. You’ll want to use an Israeli or pearl couscous in the recipe. It just provides the perfect texture for the soup. This is what pearl couscous looks like. I also know that they sell it at most Trader Joe’s and Whole Foods!
The Best Chicken Soup You'll Ever Eat
Nutrition Information
Serves: 6
Serving size: 1/6 of recipe
Calories: 269
Fat: 5.3g
Carbohydrates: 30.4g
Sugar: 3.5g
Fiber: 3.6g
Protein: 23.8g
Recipe type: Dinner, Soup, Dairy Free
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
The BEST chicken soup you'll ever eat is the best homemade nourishing healthy soup when you're feeling under the weather. Packed with anti-inflammatory ingredients like ginger, turmeric, garlic. 
BEST SOUP EVER!

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
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly chopped thyme, stems removed
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 cup pearl or Israeli couscous
  • 2/3 cup frozen peas
INSTRUCTIONS
  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.
  2. 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.
  3. 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 20-30 minutes or until chicken is fully cooked.
  4. 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. Taste and adjust seasonings if necessary.
NOTES
To make vegetarian or vegan: Use vegetarian broth and sub 1 can of chickpeas for chicken.
To make the soup gluten free: You could use a gluten free couscous if you can find it, or try quinoa! The cook time will remain the same.