I’m not kidding here. It’s even in the title of the soup. I was searching for chicken soup recipes one day a couple of years ago, and found what I had been searching for my whole life (okay a little exaggeration). The Best Chicken Soup You’ll Ever Eat is what I found. Yes, that’s the name of it.

Now that mother nature has turned off the heat and turned on the ac, our dinner menus will change. No one wants hot soup when it’s 75 degrees out. It looks like the cool temps are here to stay. So, hunker down and make soup! It’s good for the soul, and good for your body. Plus, it’s great for freezing, and eating at another time. There will always be those nights you don’t feel like cooking.

Since making it that first time, I have shared this recipe and made this recipe countless times. Everyone LOVES it! And, the best part is that it’s actually very healthy, with loads anti-inflamatory and digestive benefits. The recipe is so easy and doesn’t take too long to make. I believe once you make it, you’ll be calling it the best chicken soup evah!

• The Ingredients

  This is a recipe that serves 6, but trust me, you’ll want to double it. You can always freeze for later. The first couple of times I made it, I did not include peas or couscous. It’s great either way! You might consider adding something else in the recipe you love. I have made it with spinach, and have added red pepper flakes on occasion to spice it up.

  Also, for the chicken I use a rotisserie chicken from the grocery store. I tear it apart and put medium sized pieces into the pot.  It’s easier and I think it tastes richer. But I’ll include the orginal recipe made with chicken breasts/thighs here:

  • 6 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast or thighs
  • 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)
  • 1 tablespoon avocado oil or olive oil
  • 6 cloves of garlic, minced
  • 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)

• How To: Step 1

  Add oil to a large pot or dutch over. Heat at medium. Once the oil is hot, add it onion, garlic celery and carrots. Cook until onions become translucent.

• How To: Step 2

  Here comes the good stuff!

  Add in the grated tumeric (powdered also works) and grated gingern. Saute these ingredients for about 30 seconds to let the spices do their work.

  Add in add in chicken broth, chicken breast, rosemary, thyme, and salt and pepper to taste.

   

• How To: Step 3

  Bring the soup to a boil. After it’s starts bubbling, stir in the couscous. I usually put in a little less coucous, because I like to make the chicken the star. Make sure the chicken is covered by the broth, if you are using the chicken breasts, and not the rotisserie chicken.

  

• How To: Step 4

  If you are cooking the chicken breasts and not usuing rotisserie chicken, reduce heat to medium low and simmer, uncovered for 20-25 minutes, making sure chicken is fully cooked.

  When using rostisserie chicken, you just need to make sure the carrots and celery are cooked through.

• How To: Step 5

  If you used the chicken breast meat, and it’s cooked through, removed it with a slotted spoon and transfer the meat to a cutting board. Shred it and put it back into the pot.

  Add the peas, if desired.

  This is the point in the reciped where you can get creative. Add more spice, or more broth, depending upon how brothy you like it.

  Serve, and enjoy!

• Nutrition Information

  According to the recipe found in The Ambitious Kitchen, this is the nutition information:

  * Servings: 6 servings

  * Serving size: 1 serving

  * Calories: 269 calories 

  * Fat: 5.3g

  * Carbohydrates: 30.4g

  * Fiber: 3.6g

  *Sugar: 3.5g

  * Protein: 23.8g

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