chicken soup

Here is an article on (The Best Chicken Soup You Will Ever Eat) that you can try at home. This recipe is perfect for cold weather or when you're feeling under the weather. The recipe is packed with anti-inflammatory ingredients like ginger, turmeric, and garlic, which are great for digestion and have antibacterial and anti-inflammatory properties.

Ingredients

• 1 tablespoon of olive oil

• 1 large onion, chopped

• 3 medium carrots, peeled and chopped

• 3 stalks of celery, chopped

• 6 cloves of garlic, minced

• 2 tablespoons of freshly grated ginger

• 1 tablespoon of freshly grated turmeric

• 8 cups low-sodium chicken broth

• 1 pound boneless, skinless chicken thighs

• 1 cup pearl couscous

• 2 sprigs of fresh rosemary

• 2 sprigs of fresh thyme

• Salt and pepper to taste

Instruction

1. In a large saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery and cook until the vegetables are tender, about 5 minutes.

2. Add the garlic, ginger, and turmeric and cook until fragrant, about 1 minute.

3. Add the chicken stock, chicken thighs, couscous, rosemary and thyme. Bring the soup to a boil, reduce the heat, and simmer until the chicken is cooked through and the couscous is tender, about 20 minutes.

4. Remove the chicken from the soup and shred it with two forks. Return the chicken to the soup and season with salt and pepper to taste.

Notes on the recipe

• You can replace the chicken thighs with chicken breasts if you prefer.

• If you cannot find fresh turmeric, you can use 1 teaspoon of ground turmeric instead.

• You can use any small pasta instead of pearl couscous.

• The soup can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

I hope you enjoy this recipe as much as I enjoy sharing it with you! If you want to watch me make the best chicken soup recipe, please let me know and I'll be happy to help.