My favorite chicken soup

This recipe is an all time favorite for me and is an essential during flu season. Whenever I was sick as a child my Mom would make me chicken soup, and so to this day, that is exactly what I want when I am sick. Given the challenges we are currently facing with the global pandemic of the novel corona virus, COVID19, I thought many of you may appreciate this recipe in the weeks to come. It may not have magic curative effects however if you make a batch and freeze it in portions… it will at least, help sustain and comfort you while you take the time to heal.

Ingredients:

1 tablespoon olive oil

6 cloves of garlic, minced or 3 teaspoons of crushed garlic

500g boneless skinless chicken breast or thighs

1 onion, diced

2 large carrots, thinly sliced

2 celery stalks, roughly chopped

2/3 cup frozen peas

*NOTE* Fresh herbs and spices are the best but if unavailable use dried

1 teaspoon ground ginger

1 teaspoon ground turmeric

2 chicken stock cubes

6 cups water

1 teaspoon rosemary

1 teaspoon thyme

½ teaspoon salt

½ teaspoon black pepper

1 cup couscous

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. Add in ginger, turmeric, chicken stock, water, chicken breast, rosemary, thyme, salt and pepper.
3. Bring to the boil, then stir in couscous. Ensure the chicken is covered by the broth, by stirring it down to the bottom.
4. Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
5. Remove the chicken with a slotted spoon and transfer to a cutting board to shred with two forks. Once shredded, add it back into the pot then stir in frozen peas.
6. If you need more broth, then add in another cup of water or two and stock cube. Season to taste.

Stay safe and healthy!