INGREDIENTS
- 1 tablespoon avocado o�l or ol�ve o�l
- 6 cloves of garl�c, m�nced
- 1 yellow on�on, d�ced
- 2 large carrots, th�nly sl�ced
- 2 celery stalks, roughly chopped
- 1 tablespoon fresh grated g�nger
- 1 tablespoon fresh grated turmer�c (or 1 teaspoon ground turmer�c)
- 6 cups low sod�um ch�cken broth
- 1 pound boneless sk�nless ch�cken breast
- 1 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme, stems removed
- � teaspoon salt
- Freshly ground black pepper
- 1 cup pearl or �srael� couscous
- 2/3 cup frozen peas
INSTRUCT�ONS
- Place a large dutch oven or pot over med�um h�gh heat and add �n o�l.
- Once o�l �s hot, add �n garl�c, on�on, carrots and celery; cook for a few m�nutes unt�l on�on becomes translucent.
- Next add �n grated g�nger and grated turmer�c.
- Saute for 30 seconds to let the sp�ces cook a b�t, then add �n ch�cken broth, ch�cken breast, rosemary, thyme, salt and pepper.
- Br�ng soup to a bo�l, then st�r �n couscous.
- You�ll want the ch�cken to be covered by the broth so make sure you st�r them down to the bottom.
- Reduce heat to med�um low and s�mmer uncovered for 20-30 m�nutes or unt�l ch�cken �s fully cooked.
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Full Instructions : ambitiouskitchen.com
The Best Chicken Soup You'll Ever Eat
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