Click on a category to see more recipes in this category
Ingredients
1 Tablespoon avocado or olive oil
6 Garlic cloves, 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 chicken broth
1 Pound chicken thighs, boneless skinless, chopped
1 Teaspoon rosemary, freshly chopped
1 teaspoon Thyme, freshly chopped, stems removed
1/2 Teaspoon salt
Freshly ground black pepper
1 Cup pearl or Israeli couscous
2/3 Cup frozen peas
Instructions
Place a large Dutch oven or pot over medium high heat and add oil. Once oil is hot add garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
Add grated ginger and grated turmeric.
Saut� for 1 minute then add chicken broth, chicken thighs, rosemary, thyme, salt & pepper.
Bring soup to a boil then stir in couscous.
Reduce heat to medium low and simmer uncovered for 20-25 minutes, or until chicken is fully cooked.
Stir in frozen peas and add additional broth if needed; heat through.
Taste and adjust seasonings as desired.