'Cold Fighter' Chicken Couscous Soup

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 yellow onion, chopped
• 2 large carrots, thinly sliced
• 2 celery stalks, chopped
• 1 tablespoon fresh ginger, grated
• 1 teaspoon dried ground turmeric
• 5-6 cups chicken broth
• 1 lb boneless skinless chicken thighs or breasts
• 1 teaspoon fresh thyme
• 1 bay leaf
• 1 cup pearl couscous
• Fresh parsley, finely chopped, for serving
• Kosher salt and freshly ground black pepper, to taste

Preparation

1. In a large pot or Dutch oven over medium-high heat, heat olive oil. Add onion, carrots, celery, and garlic and cook until onion becomes translucent, about 5 minutes.
2. Stir in grated ginger and turmeric and cook 30 seconds.
3. Add chicken broth, chicken breasts or thighs, thyme, and bay leaf.
4. Bring to a boil, then stir in couscous. Push chicken down to submerge in broth.
5. Reduce heat to medium-low and simmer until chicken is cooked through, 20-25 minutes.
6. Remove chicken, shred with two forks and return to pot. Season to taste with salt and pepper and add more broth as needed. Serve with fresh parsley and enjoy!