Name: Hearty Chicken Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 large yellow onion, diced; 4 medium carrots, sliced; 3 stalks celery, sliced; 5 cloves garlic, minced; 2 tbsp olive oil; 1 inch piece fresh ginger, grated; 1 inch piece fresh turmeric, grated; 8 cups chicken broth; 2 sprigs fresh rosemary, chopped; 4 sprigs fresh thyme, leaves picked; 1/4 cup fresh parsley, chopped; salt, to taste; black pepper, to taste; 1.5 lb boneless, skinless chicken thighs; 1 cup Israeli couscous (or other small pasta); 1 cup frozen peas

1

Dice the onion, slice the carrots and celery, and mince the garlic.

2

Heat olive oil in a large Dutch oven or pot over medium heat.

3

Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened.

4

Add the minced garlic, grated fresh ginger, and grated fresh turmeric. Cook for another minute until fragrant.

5

Pour in the chicken broth. Add the chopped fresh rosemary, thyme, and parsley. Season with salt and pepper.

6

Add the chicken thighs to the pot. Bring the soup to a simmer and cook for 15-20 minutes, or until the chicken is cooked through.

7

While the chicken cooks, add the Israeli couscous and cook according to package directions, typically about 8-10 minutes.

8

Once cooked, remove the chicken thighs from the pot. Shred the meat using two forks.

9

Return the shredded chicken to the pot.

10

Stir in the frozen peas and cook for 1-2 minutes until they are bright green and heated through.

11

Ladle into bowls and serve immediately.

Hearty Chicken Soup

Ingredients

16 Ingredients

Instructions

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