Updated: Oct 12, 2020
1 TB olive oil
1 TB minced garlic
1 chopped yellow onion
1 cup chopped celery
1 cup sliced baby carrots
1/2 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon rosemary or thyme
salt and pepper to taste
6-10 cups low sodium chicken broth (depending how thin or chunky you prefer your soup - can always add more later)
1 lb boneless skinless chicken breasts
1 cup pearl couscous
1. Place a large pot over medium high heat and add in oil. Once the oil becomes hot, add garlic and vegetables. Sauté 5 minutes until onion becomes translucent.
2. Add ginger and turmeric, continue cooking for 2 minutes and then add your chicken broth, chicken breast, rosemary/thyme, salt and pepper.
3. Bring soup to a boil. Make sure the chicken is covered by the broth at the bottom of the pan.
4. Reduce heat to medium low and simmer for 25-30 minutes until chicken is fully cooked.
5. Once the chicken is cooked, remove it from the pot and shred into chunks (not too stringy). Add the chicken back into the pot and add the couscous.
6. While the couscous is cooking, prepare your dumplings (recipe below). Keep in mind these are optional since you already have couscous. You can also replace the couscous with the dumplings if you prefer, but I use both because I love carbs too much ha!
1 egg beaten
3 cups flour
1 cup milk (more if needed)
1. Bring medium pot of water to a boil.
2. Stir together egg, flour and milk until it forms a ball.
3. Using a small cookie scoop or spoon, drop dumplings into boiling water, 8-10 at a time.
4. Cook a few minutes until all of them are floating on top of the water. You should be able to repeat this 2-3 times in the boiling water. Add dumplings to soup.