Chicken soup

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  • 6 Cloves of minced garlic
  • 1 tablespoon olive oil
  • 1 diced onion
  • 1tablespoon of freshly grated ginger
  • 1 tablespoon of freshly grated turmeric
  • 2 large carrots thinly sliced
  • 2 celery stalks chopped
  • 1 pound of boneless and skinless Crysbro chicken breast
  • 6 cups of low sodium Chicken broth
  • 1 teaspoon freshly chopped thyme
  • 1 teaspoon rosemary freshly chopped
  • Freshly ground black pepper
  • 1 cup Israeli Couscous
  • ½ teaspoon salt
  • 2/3 cups of frozen peas


  1. Add oil to a big saucepan or dutch oven and cook it up over medium-high heat. Garlic, onion, carrots, and celery are added once the oil is hot, and they are cooked for a few minutes until the onion is transparent.
  2. A large pot should be filled with oil and heated over medium-high heat. Once the oil is hot, the ingredients are added, and they are cooked for a few minutes until the onion is translucent.
  3. After bringing the soup to a boil, add the couscous. Carefully stir the chicken all the way to the bottom since you want the broth to cover it.
  4. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes, or until chicken is cooked through.
  5. Using two forks, shred cooked chicken after removing it from the pan with a slotted spoon and placing it on a chopping board. Stir in frozen peas after adding the chicken back to the saucepan. Feel free to add an additional cup of broth if you discover that you are short on it. Diverse people have different tastes in soup. If required, taste and adjust the seasonings.
  6. Enjoy!!
Nethmi Rodrigo

Nethmi Rodrigo

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