THE BEST CHICKEN SOUP #HEALTHYBREAKFAST #CHICKEN

The BEST chicken soup you'll ever eat is the best natively constructed feeding sound soup when you're feeling sick. Stuffed with mitigating fixings like ginger, turmeric, garlic. BEST SOUP EVER!I've been a soup darling my whole life. Tony would disclose to you that it's actual on the grounds that he's the one stuck eating my scrumptious soup plans that I break out week after week.

This formula came to me half a month back after I caught the WORST cold ever. I was nearly showing signs of improvement, at that point unexpectedly I got ugly and spent a whole end of the week sniffling, hacking and scarcely ready to relax. I know MANY of you have been battling with cold and influenza season this year as well, so I suspected why not make an epic chicken soup that you can return to a seemingly endless amount of time after year?

INGREDIENTS:

• 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
• 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

INSTRUCTIONS:

• 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.
• Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. Reduce heat to medium low and simmer uncovered for 20-30 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. Taste and adjust seasonings if necessary.

NOTES:

• To make vegetarian or vegan: Use vegetarian broth and sub 1 can of chickpeas for chicken.
• To make the soup gluten free: You could use a gluten free couscous if you can find it, or try quinoa! The cook time will remain the same.

For more detail :http://bit.ly/2M82AUd

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