The Best Chicken Soup You’ll Ever Eat #healthyfood #antiinflammatory

The Best Chicken Soup You’ll Ever Eat #healthyfood #antiinflammatory

The BEST chicken soup you'll ever eat is the best hand crafted sustaining solid soup when you're feeling sick. Pressed 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 in light of the fact that he's the one stuck eating my flavorful soup plans that I break out week after week.

This formula came to me half a month back after I contracted the WORST cold ever. I was very nearly showing signs of improvement, at that point out of the blue I got ugly and spent a whole end of the week wheezing, 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?             

Also Try Our Recipe : 20 MINUTE KETO PIZZA

The Best Chicken Soup You’ll Ever Eat #healthyfood #antiinflammatory


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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