The Best Chicken Soup You'll Ever Eat

Steps

1. 1

   Place a large Dutch oven or soup pot over medium-high heat. Add the oil and heat until shimmering and hot.

2. 2

   Add the minced garlic, diced onion, sliced carrots, and chopped celery. Cook for a few minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften.

3. 3

   Add the grated ginger and grated turmeric. Sauté for about 30 seconds, stirring constantly, to cook the spices and release their aroma.

   Start 30-second timer
4. 4

   Pour in the chicken broth. Add the chicken breast or thighs, chopped rosemary, chopped thyme, salt, and freshly ground black pepper.

5. 5

   Bring the soup to a boil. Stir in the pearl couscous, making sure the chicken is covered by broth; stir the chicken down toward the bottom of the pot if necessary.

6. 6

   Reduce the heat to medium-low and simmer uncovered for 20–25 minutes, or until the chicken is fully cooked and the couscous is tender.

   Start 25-minute timer
7. 7

   Using a slotted spoon, remove the cooked chicken and transfer it to a cutting board. Shred the chicken thoroughly with two forks.

8. 8

   Return the shredded chicken to the pot. Stir in the frozen peas and warm through.

9. 9

   If the soup does not have enough broth, add up to 1 additional cup. Taste and adjust the salt and pepper as needed, then serve hot.