As I mentioned in my blog post a couple of days ago, I’m in the process of getting over a rather nasty bug. I’m very grateful I’ve been able to recover as quickly as I have, considering my Lyme Disease, and I’ve been doing everything I can remedy-wise to get myself better as quickly as possible.
Something I was longing for when my cold was at its worst was chicken noodle soup. You simply cannot beat this concoction when it comes to being ill, or, really, even when you’re healthy and feeling well. It’s such a classic, and something just about all of us enjoys.
Considering it is the time of year in which a lot of us do, unfortunately, fall sick, I wanted to find a recipe that enables one to make the best chicken noodle soup from the comfort of home. This recipe comes from ambitiouskitchen.com.
- 1 tablespoon avocado oil or olive oil
- 6 cloves of garlic, minced
- 1 yellow onion, diced
- 2 large carrots, thinly sliced
- 2 celery stalks, roughly chopped
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
- 6 cups low sodium chicken broth
- 1 pound boneless skinless chicken breast or thighs
- 1 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme, stems removed
- ½ teaspoon salt
- Freshly ground black pepper
- 1 cup pearl or Israeli couscous
- 2/3 cup frozen peas (optional, but recommended)
- 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.
- Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
- 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.
- Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
- 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,” the recipe explains.
This recipe has phenomenal ratings, hence why I picked it. And, if you read the notes at the bottom of the web page, underneath the recipe, there are suggestions for making variations of this soup.