The BEST chicken soup you’ll ever eat is the perfect recipe to make when you’re feeling sick. This can be boost immune system. Packed with anti-inflammatory ingredients like ginger, turmeric, garlic. This is the BEST CHICKEN SOUP RECIPE EVER!
Ingredients in the best chicken soup recipe
The best part isn’t just how delicious this chicken soup is, but also how wonderful the anti-inflammatory, cold-fighting ingredients are.
- Ginger: Great for digestion and a powerful anti-inflammatory agent to use in recipes.
- Garlic: Truly the best when you’re sick. Garlic is full of anti-bacterial and anti-inflammatory properties. That’s why we use 6 cloves of garlic in this soup. That’s right, you’re going to sick this cold’s ass.
- Turmeric: Super trendy and very good for you. Best when consumed with a black pepper to help for optimal absorption. This recipe calls for fresh turmeric (if you can find it).
- Chicken: We’re packin’ this recipe with protein too — and guess what? The chicken actually cooks in the soup broth, leaving it tender and making it easy for you!
- Fresh herbs: Rosemary & thyme add additional flavor in this recipe.
- Pearl or Israeli Couscous: Besides the veggies, the couscous is really the star because it helps to thicken the broth and keep the soup hearty. You’ll want to use an Israeli or pearl couscous in the recipe.
- 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)
To do the best chicke soup
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.
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.
To make vegetarian or vegan: Use vegetarian broth and sub 1 can of drained chickpeas for chicken.
To make the soup gluten free: You could use a gluten free couscous if you can find it, or try 3/4 cup quinoa. The cook time will remain the same.