Hearty Chicken Soup with Pearl Couscous

Soups and Stews

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INGREDIENTS

1 pound

Gerber’s boneless skinless chicken breast

2 tablespoons

Olive Oil

1 teaspoon

Garlic Powder

1

Yellow Onion, diced

2

Carrot sticks

2

Celery stalks

1 teaspoon

Ground Ginger

1 teaspoon

Ground Tumeric

8 cups

Chicken Broth

1 teaspoon

Thyme finely chopped

1 teaspoon

Salt

1 teaspoon

Ground Black Pepper

2 cups

Pearl or Israeli Couscous

1 cup

Frozen Peas

for garnish

Shaved or Shredded Parmesan Cheese

1 teaspoon

Rosemary finely chopped

Directions

1

Place chicken in boiling water to cook for about 20 minutes. Take chicken out and let cool. Chop into small pieces and shred then set aside.

 

2

Place a large dutch oven or pot over medium high heat and add in oil. Add in garlic powder, onion, carrots and celery; cook for a few minutes until softened.

 

3

Next add in ginger and turmeric then add in chicken broth, rosemary, thyme, salt and pepper.

 

4

 

Bring soup to a boil, then stir in couscous and frozen peas.

 

5

 

Reduce heat to medium low and simmer uncovered for 20-25 minutes. Add chicken back to pot then stir. If you find that you don't have enough broth, feel free to add in additional broth and continue to season as desired. Top with shaved or shredded Parmesan cheese (optional).