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Chicken Soup

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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
 

  1. 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.
  2. Stir in garlic, ginger, and turmeric. Cook for 30 seconds until fragrant.
  3. Pour in chicken broth. Add chicken breasts and herb bundle. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
  4. Add pearl couscous. Simmer uncovered for another 15–20 minutes, until chicken is cooked through and couscous is tender.
  5. Remove chicken, shred with two forks, then return to pot.
  6. 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.