Healing Chicken Noodle Soup
This is the BEST chicken noodle soup to help soothe and comfort you! This is a soup with a mission, packed with all the good stuff to help you kick those sniffles to the curb and get back to feeling like your amazing self. We're talking about a powerhouse of flavor and wellness, all simmering together in one glorious pot.
Servings 6
Equipment
- 1 Dutch oven or large pot
Ingredients
- 1 tbsp sunflower oil or olive oil
- 5 cloves garlic, minced fresh is best
- 1 medium onion, diced
- 2 large carrots, diced
- 1 tbsp ginger, minced fresh is best
- 1 teaspoon turmeric, ground or use 1 tablespoon of fresh grated turmeric
- 6 cups chicken broth or veggie broth
- 1 pound chicken breast boneless and skinless
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pearl couscous
- 1 cup frozen peas
Instructions
- Step 1: Build Your Flavor BasePlace a large dutch oven or pot over medium high heat and add in oil. Once the oil is hot and shimmering, add in the minced garlic, diced onion, and diced carrots. Cook for a few minutes, stirring occasionally, until the onion becomes translucent and fragrant. This step is crucial for developing the deep, savory flavors that make this soup so satisfying.
- Step 2: Add Your Healing SpicesNext, add in the fresh minced ginger and ground turmeric. Saute for about 30 seconds to let the spices cook and release their aromatic oils. This brief cooking time is important because it activates the beneficial compounds in both spices without burning them. You'll notice the amazing aroma filling your kitchen at this point. Mmmmm.
- Step 3: Build the SoupAdd in the chicken broth, chicken breast, freshly chopped rosemary, freshly chopped thyme, salt and black pepper. The combination of rosemary and thyme adds an earthy flavor that complements the ginger and turmeric perfectly.
- Step 4: Cook the Couscous and ChickenBring the soup to a boil, then stir in the pearl couscous. Make sure the chicken breasts are covered by the broth by stirring them down to the bottom of the pot. This ensures even cooking and prevents the chicken from drying out.Reduce the heat to medium low and simmer uncovered for 20-25 minutes or until the chicken is fully cooked. The internal temperature should reach 165°F for food safety.
- Step 5: Shred and FinishOnce the chicken is cooked through, remove it with a slotted spoon and transfer to a cutting board. Shred the chicken using two forks, then add it back to the pot. Stir in the frozen peas and let them heat through for a minute or two. If you find that you don't have enough broth, feel free to add in another cup. Everyone likes their soup with different broth-to-solid ratios, so adjust to your preference.Taste and adjust seasonings, if necessary. Some people prefer more salt, others might want extra pepper or a squeeze of fresh lemon juice for brightness.
Notes
Use Fresh Ginger and Fresh Herbs: While dried herbs can work in a pinch, fresh ginger, rosemary, and thyme make a noticeable difference in flavor and provide more health benefits.
Don't Skip the Turmeric: This golden spice contains curcumin, a powerful anti-inflammatory compound. The black pepper in the recipe actually helps your body absorb the curcumin more effectively.
Choose Quality Broth: Since broth is the foundation of this soup, using a good quality, low sodium chicken broth makes a significant difference. Low sodium allows you to control the salt level yourself.
Pearl Couscous vs. Regular Noodles: Pearl couscous (also called Israeli couscous) has a wonderfully chewy texture that holds up much better than traditional egg noodles, especially if you're making this soup ahead of time.
Make It Ahead: This soup actually tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 4 days.
