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homemade chicken soup

Homemade Chicken Soup

This homemade chicken soup is the ultimate comfort food—brimming with fresh vegetables, lean chicken, and bold aromatics like ginger and turmeric. Quick to prepare yet deeply flavorful, it's a nourishing classic for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, LUNCH
Cuisine: American
Calories: 343
Ingredients Method Notes

Ingredients
  

Flavor Base
  • 1 tablespoon avocado oil or extra virgin olive oil for sautéing the aromatics
  • 6 cloves garlic finely minced
  • 1 yellow onion diced small
  • 2 large carrots thinly sliced
  • 2 celery stalks roughly chopped
Aromatics
  • 1 tablespoon fresh ginger finely grated
  • 1 tablespoon fresh turmeric grated (or 1 tsp ground)
Soup Base
  • 6 cups low-sodium chicken broth homemade or high-quality store-bought
  • 1 pound boneless, skinless chicken breasts or thighs thighs for richer flavor
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly chopped thyme remove stems
Seasoning & Add-ins
  • 0.5 teaspoon kosher salt to taste
  • freshly ground black pepper generous cracks
  • 1 cup pearl couscous
  • 0.66 cup frozen peas optional

Method
 

  1. Heat oil in a large Dutch oven over medium-high heat. Add garlic, onion, carrots, and celery. Sauté for 4–5 minutes until onions are soft and translucent.
  2. Add grated ginger and turmeric. Stir for 30 seconds to release flavor into the mixture.
  3. Pour in chicken broth and add chicken. Sprinkle in rosemary, thyme, salt, and pepper. Stir and ensure chicken is submerged.
  4. Stir in pearl couscous. Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 20–25 minutes.
  5. Remove chicken once fully cooked and shred with two forks. Return shredded chicken to the pot, stir in peas, and cook until heated through. Adjust consistency with extra broth if needed.

Notes

For added flavor, squeeze lemon juice just before serving or garnish with parsley. Freeze soup without couscous for better texture when reheated. Substitute couscous with rice or pasta for variety.