Chicken Turmeric Soup

• 2 Tablespoons olive oil

• 1 yellow onion, diced

• 2 large carrots, peeled and thinly sliced

• 2 celery stalks, chopped

• 6 garlic cloves, minced

• 1 Tablespoon fresh grated ginger

• 1 teaspoon ground turmeric

• 1 teaspoon fresh rosemary, chopped

• 1 teaspoon fresh thyme, stems removed

• 1 teaspoon salt

• Fresh black pepper

• 6 cups chicken broth

• 1 pound boneless skinless chicken thighs

• 1 cup pearl couscous

• 1 cup frozen peas

1) Prepare Base Vegetables (10 minutes):

• 2 Tablespoon olive oil

• Medium bowl, they will go together

  • 1 yellow onion, diced

  • 2 large carrots, peeled and thinly sliced

  • 2 celery stalks, chopped

• Small bowl, they will go together

  • 6 cloves garlic, minced

  • 1 Tablespoon fresh grated ginger

  • 1 teaspoon ground turmeric

2) Gather Herbs and Seasonings in a small bowl (5 minutes):

• 1 teaspoon fresh rosemary, chopped

• 1 teaspoon fresh thyme, stems removed

• 1 teaspoon salt

• Fresh black pepper

3) Gather Main Ingredients (3 minutes):

• 6 cups low-sodium chicken broth

• 1 pound boneless skinless chicken thighs

• 1 cup pearl couscous

• 1 cup frozen peas

1) Heat a large dutch oven over medium-high heat

• Add and heat 2 Tablespoons of olive oil (1 minute)

• Add the medium bowl of ingredients: onion, carrots, and celery. Cook until onion is translucent (3-4 minutes)

• Add the small bowl of ingredients: minced garlic, grated ginger, and turmeric. Sauté (30 seconds)

2) Add the small bowl of herbs and seasoning (rosemary, thyme, salt and pepper), 6 cups of chicken broth, and chicken tights

• Bring to boil (5 minutes)

• Add the couscous, and ensure the chicken is covered by the broth

3) Reduce heat to medium-low

• Simmer uncovered until chicken is fully cooked (20-25 minutes)

• Remove chicken, roughly cut into bite-size cubes (1/2 inch cubes), and return to pot (3 minutes)

• Stir in 1 cup of frozen peas and adjust seasonings (1 minute)

PRODUCE

• 6 cloves garlic

• 1 yellow onion

• 2 large carrots

• 2 celery stalks

• Fresh ginger root

• Fresh rosemary

• Fresh thyme

MEAT/POULTRY

• 1 pound boneless skinless chicken thighs

FROZEN

• ⅔ cup frozen peas

BROTH/SOUPS

• 6 cups (48 oz) chicken broth

PASTA/GRAINS

• 1 cup pearl couscous

OILS & VINEGARS

• Olive oil

SPICES & SEASONINGS

• Ground turmeric

• Salt

• Black pepper

Make ahead: Keeps well in refrigerator for 3-4 days