Chicken Noodle Soup

  • Yield:10 bowls
  • Time:
    1 hr, 1 min show details

Ed's fave. "This is the one with the pearl couscous"

adapted from: ambitiouskitchen.com/the-...

Ingredients

  • 1 tablespoon
    olive oil, or avocado
  • 6
    cloves garlic, minced
  • 1
    yellow onion, diced
  • 2
    large carrots, sliced
  • 2
    celery stalks, roughly chopped
  • 1 tablespoon
    fresh ginger, minced or grated
  • 1 tablespoon
    dired tumeric, or fresh, if you have it
  • 6 cups
    broth, duck, chicken, turkey, or vegetable. homemade is better
  • 1 pound
    bone-in chicken thighs, skin is fine, but you'll toss it.
  • 1 teaspoon
    dried rosemary, or fresh if you have it
  • 1 teaspoon
    dried thyme, or fresh if you have it
  • ½ teaspoon
    salt, adjust according to broth. My homemade broth has no salt, some buillion is extremely salty.
  • 1 pinch
    black pepper, freshly ground is better
  • 1 cup
    pearl couscous
  • ⅔ cup
    frozen peas optional
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Preparation

  1. 10 mins

    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. 1 min

    Next add in grated ginger and grated turmeric. Sauté for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.

  3. 15 mins

    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.

  4. 30 mins

    Reduce heat to medium low and simmer uncovered for 25-30 minutes or until chicken is fully cooked.

  5. 5 mins

    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.

Notes

When serving leftovers, you will need additional stock. The couscous absorbs a lot of broth as it sits in the fridge.

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