Looking for a chicken soup recipe that actually delivers comfort and flavor? This version of chicken soup isn’t just another bland, watery bowl. It’s loaded with bold, fresh ingredients like ginger, garlic, and turmeric—making it as restorative as it is delicious. Whether you’re fighting off a cold or just need a warm hug in a bowl, this soup does it all. Plus, the chicken cooks right in the broth, so it stays tender while infusing the soup with rich, meaty flavor. We even added pearl couscous for texture and heartiness that’ll keep you full and happy.

Table of Contents

Why You’ll Love This Recipe

Super nourishing – Packed with anti-inflammatory turmeric, immune-boosting garlic, and fresh herbs.
Easy to make – One big pot, minimal prep, and simple steps.
Perfect for cold season – Helps soothe sore throats and warm the soul.
Crowd-pleaser – Hearty enough for dinner and flavorful enough to impress guests.
Pearl couscous upgrade – Adds a chewy, satisfying bite that takes this soup to the next level.
Rich in protein – The chicken cooks in the broth, staying juicy while infusing flavor.

Unlike typical chicken soups, this one brings depth thanks to bold aromatics, a pinch of turmeric, and a couscous twist you’ll crave every time you’re under the weather—or even when you’re not.

Ingredients Needed

For the Flavor Base:

Olive oil – for sautéing veggies and building depth of flavor
Yellow onion, finely chopped – the base aromatic for the broth
Carrots, sliced – adds subtle sweetness and body
Celery stalks, chopped – gives classic soup texture and depth
Fresh garlic cloves (6), minced – antibacterial, flavor-packed, essential for healing
Fresh ginger (1 tablespoon), grated – digestive benefits and a spicy kick
Fresh turmeric (1 tablespoon), grated – anti-inflammatory powerhouse; sub with 1 tsp ground if needed
Fresh rosemary & thyme – tied into a bundle or tossed in loose

For the Soup:

Boneless skinless chicken breasts (about 1.5 lbs) – cooks in the broth, then shredded
Low-sodium chicken broth (8 cups) – or homemade for max flavor
Pearl couscous (3/4 cup) – adds texture and makes the soup hearty
Salt and black pepper to taste – adjust as needed during final seasoning
Frozen green peas (1 cup) – added at the end for color, texture, and a touch of sweetness

Note: Find pearl couscous at Whole Foods or Trader Joe’s. It holds up beautifully without going mushy.

How to Make Chicken Soup

1. Sauté the Veggies

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Once shimmering, toss in the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the onions turn translucent. This creates your aromatic foundation—don’t rush this step!

2. Add Flavor Boosters

Stir in the minced garlic, grated ginger, and fresh turmeric. Cook for just 30 seconds until fragrant—this releases their essential oils and kickstarts the healing magic.

3. Build the Broth

Pour in the chicken broth. Nestle the chicken breasts into the pot, add your bundle of rosemary and thyme, and bring everything to a boil. Reduce to a gentle simmer and let cook uncovered for 10 minutes.

4. Add the Couscous

Stir in the pearl couscous. Continue simmering gently, uncovered, for another 15–20 minutes. You’re looking for the chicken to be fully cooked through and the couscous tender but still firm.

5. Shred the Chicken

Remove the chicken breasts from the pot using tongs or a slotted spoon. Shred them using two forks on a cutting board, then return the meat to the soup.

6. Finish with Peas & Seasoning

Stir in the frozen peas and taste-test the soup. Add salt and pepper as needed. Let simmer for another 3–5 minutes to heat the peas through. Remove any herb stems or bundles before serving.

Pro Tip: The soup will thicken slightly as it sits—if it gets too thick, just add a splash of broth or water to loosen.

Serving and Storage Tips

Serving Suggestions: Top with chopped parsley or a squeeze of lemon for brightness. Pair with crusty bread or a grilled cheese for a complete meal.
Make-Ahead Friendly: This soup tastes even better the next day once flavors meld.
Storage: Cool completely before storing in airtight containers. Keeps in the fridge for up to 4 days.
Freezer Tips: Freeze in individual portions for up to 3 months. Leave out the couscous if you plan to freeze—add fresh when reheating.

Helpful Notes

Fresh turmeric hard to find? Use 1 tsp of ground turmeric.
Want more greens? Stir in spinach or kale during the last 2 minutes of cooking.
Make it spicy: Add red pepper flakes or a dash of cayenne for a warming kick.
Boost protein: Sub or add shredded rotisserie chicken if you’re short on time.
No couscous? Swap with orzo, rice, or quinoa—but cook times may vary.

Comforting Chicken Soup with Ginger, Garlic & Couscous

This isn’t your average chicken soup—it’s a bold, cozy bowl of nourishment packed with fresh garlic, ginger, turmeric, and hearty pearl couscous. Whether you’re feeling under the weather or just need a comfort boost, this flavorful twist on the classic delivers every time.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

For the Flavor Base

2 tbsp olive oil for sautéing
1 yellow onion finely chopped
2 carrots sliced
2 celery stalks chopped
6 cloves garlic minced
1 tbsp fresh ginger grated
1 tbsp fresh turmeric grated or substitute 1 tsp ground
1 bundle fresh rosemary and thyme tied or loose

For the Soup

1.5 lbs boneless skinless chicken breasts
8 cups low-sodium chicken broth or homemade
0.75 cup pearl couscous
1 cup frozen green peas
1 tsp salt and black pepper to taste

Method

Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until onions turn translucent.
Stir in garlic, ginger, and turmeric. Cook for 30 seconds until fragrant.
Pour in chicken broth. Add chicken breasts and herb bundle. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
Add pearl couscous. Simmer uncovered for another 15–20 minutes, until chicken is cooked through and couscous is tender.
Remove chicken, shred with two forks, then return to pot.
Stir in frozen peas, season with salt and pepper. Simmer 3–5 more minutes. Remove herb stems before serving.

Notes

Soup thickens as it sits—add a splash of broth or water if needed. Use 1 tsp ground turmeric if fresh is unavailable. Stir in greens like spinach or kale at the end for extra nutrients. Freeze without couscous for best results—add fresh when reheating. Swap couscous for orzo, rice, or quinoa if preferred.

Conclusion

This is more than just chicken soup—it’s a wellness boost in a bowl. Whether you’re under the weather or simply want to nourish your body with something satisfying and cozy, this chicken soup delivers. It’s fast, flavorful, and packed with healthful ingredients that taste as good as they make you feel.

Tried it? Leave a comment and a 5-star rating below—your feedback helps others (and us)! Share your own variations or photos on Pinterest or Facebook, and don’t forget to tag us.

What’s your favorite twist on chicken soup? Tell us below!

Frequently Asked Questions (FAQ)

What ingredients to put in chicken soup?

Classic ingredients include onion, carrots, celery, garlic, chicken, and broth. We added ginger, turmeric, and pearl couscous for a flavorful twist with health perks.

What gives chicken soup the most flavor?

Sautéing aromatics like onion, garlic, and ginger first builds the flavor base. Cooking the chicken directly in the broth also enriches the flavor. Herbs like rosemary and thyme are essential, too.

How to make chicken soup with Jamie Oliver?

Jamie Oliver’s version often includes root veggies, fresh herbs, and sometimes pasta or rice. He uses high-quality chicken and slow cooking to build deep flavor.

Which is the best chicken soup in the world?

Tough question! From Jewish matzo ball soup to Thai coconut chicken soup, there are many incredible versions. Ours combines bold spices and couscous for a modern, healing twist.