Marisa’s Chicken Soup

The perfect way to feel above the weather.


  • 1 tbsp. olive oil
  • 6 gloves of garlic
  • 1 yellow onion
  • 2 large carrots
  • 2 celery stalks
  • 1 tbsp. ginger
  • 1 tsp. ground turmeric
  • 6 cups low-sodium chicken broth
  • 1 lb. boneless skinless chicken breasts
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • 1/2 tsp. salt
  • Black pepper to taste
  • 1 cup pearl or Israeli couscous
  • 2/3 cup frozen peas


  1. Mince your garlic, thinly slice the carrots, dice the onion, grate your ginger, and chop the celery, rosemary, and thyme (remove the herb stems).
  2. Place a large Dutch oven over medium-high heat and add your oil. Once the oil is hot, add your garlic, onion, carrots, and celery. Cook for a few minutes or until the onion becomes translucent.
  3. Add in the ginger and turmeric. Sauté for 30 seconds to allow the spices to cook a bit before adding chicken broth, chicken breast, rosemary, thyme, salt, and pepper.
  4. Bring your soup to a boil, then stir in the couscous. Make sure the chicken is covered by the broth, so stir them down to the bottom if needed.
  5. Reduce the heat to medium-low and simmer uncovered for 20-25 minutes or until the chicken is fully cooked.
  6. Once cooked, transfer the chicken to a cutting board using a slotted spoon and shred it with two forks. Add the chicken back into the pot and stir in your frozen peas. Feel free to add additional broth if desired.
  7. Taste and adjust the seasonings to finish your delicious chicken soup.