Healthy Chicken Soup with Turmeric and Ginger for Wellness

Healthy Chicken Soup with Turmeric and Ginger

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Place a large dutch oven or pot over medium-high heat and add the avocado or olive oil. Once the oil is hot, add the minced garlic, diced onion, thinly sliced carrots, and chopped celery. Cook for a few minutes until the onion becomes translucent, stirring occasionally to soften vegetables.
Stir in the grated ginger and grated turmeric, sautéing for about 30 seconds to allow their flavors to bloom and infuse the base of the soup.
Pour in the low sodium chicken broth, then add the boneless skinless chicken breasts or thighs, freshly chopped rosemary, thyme, salt, and freshly ground black pepper. Stir well to combine.
Increase heat to bring the soup to a boil. Once boiling, stir in the pearl couscous, gently pushing the chicken down so it is fully submerged under the broth to ensure even cooking.
Reduce heat to medium-low and simmer the soup uncovered for 20 to 25 minutes, or until the chicken is fully cooked and couscous is tender.
Use a slotted spoon to remove the chicken to a cutting board. Shred the chicken finely with two forks, then return it to the pot. Stir in the frozen peas and simmer to warm through, adding an extra cup of broth if needed to achieve your preferred soup consistency.
Taste the soup and adjust salt and pepper as desired. Serve hot and enjoy the nourishing goodness.