Nourishing Chicken & Couscous Soup

• Overview

  Recently, we’ve had a few chillier days here in Mangaroa. This soup recipe is one to have on hand when you’re craving a cozy meal as the seasons begin to change, or you simply just want the nourishment of chicken broth and healing, immune-boosting herbs to nourish you body and soul.

• 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

  • 6 button mushrooms, chopped into quaters

  • 1 tablespoon fresh grated ginger

  • 1 teaspoon ground turmeric

  • 6 cups low sodium chicken broth*

  • 2 big chicken breasts

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried thyme

  • Salt & pepper, to taste

  • 1 cup pearl or Israeli couscous

  • 1 bunch green beans, chopped into 3 cm

  *Note: We use 1 tablespoon of Best Bones chicken broth, and 1 tablespoon of Rapunzel organic vegetable boullion.

• Method

  1. Place a large 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 the mushrooms, grated ginger and grated turmeric. Saute for 1 minute 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.

  4. Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked. If you find that you don't have enough broth, feel free to add in another cup.

  5. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. While you do this, add the green beans to the pot to cook for 3-5 minutes.

  6. Add chicken back to pot then stir in. Taste and adjust seasonings, if necessary. 

     Enjoy!