Fresh Chicken Soup
It might be spring, but that doesn’t mean that soup season is over. For us, Europeans, soup is a must no matter the time of the year. It’s a perfect diet food for the entire family – even Nutrisystem would agree with me. I can’t tell you how many soups I’ve eaten while following Nutrisystem diet over a year ago. Since then I returned to the real world food, but some healthy habits remained.
My kids, surprisingly, don’t mind soup either, probably because they were introduced to it as soon as they started eating solids. I always make a huge pot of soup to last for at least one lunch and one more dinner. Sure, by that second dinner I hear some objections, but this mama ain’t cooking three meals every day. She is busy and she loves her GrubHub evenings, when we all choose what we like and she doesn’t have to cook. Bless you, GrubHub and the likes!
This evening we didn’t order any deliveries, so I got my huge soup pot out and got cooking. I started using Instacart for my grocery shopping needs and will never stop, because who has time to march through multiple grocery stores to get all the needed products? Not this mama!
So Instacart delivers my ingredients when GrubHub doesn’t do that for the meals. Personalization Mall makes sure I have nice custom cutting boards, aprons, and wooden utensils to make cooking less painful. So I am all set to make any meal to keep my family healthy and full.
- 5-6 chicken drums (or 4 thighs or 2 breasts)
- 3 medium organic carrots
- 6 organic garlic cloves
- ½ of organic yellow onion
- Fresh rosemary
- Dried thyme
- 1 tablespoon of olive oil
- Salt and pepper
- 1 teaspoon of ground turmeric
- 1 cup of couscous
- 2 medium organic potatoes
- 2/3 cups of organic frozen peas
Take a large pot that you normally use for soup. Put a spoon of olive oil and turn the heat on medium.
Add chopped onion, minced garlic, and thinly sliced carrots. You can also put some chopped celery stalks, but my son is not a big fan of celery, so I didn’t use it.
Let these three ingredients cook until onions become translucent and fragrant.
Add turmeric and cook for another 30 seconds. Then fill the pot almost to the top with water.
Most recipes would call for chicken stock, but why use it if you are about to put real chicken in there? Water is just fine for soups that have meat cooking in them. Let the water start boiling and then add washed chicken.
Season with salt and pepper and add dried thyme and fresh rosemary.
Thyme can be fresh too, but I just didn’t have it. I also added a couple of Bay leaves.
This is the longest cooking period – about 25 minutes or until chicken is fully cooked.
Finally, add couscous and cubed potatoes. I add potatoes to all my soups, because I can’t live without them, but you don’t have to.
Put frozen peas when potatoes and couscous are almost done, for the last two minutes of cooking.
Turn off the pot and get chicken out. Cut the meat into small pieces and put it back to the pot. And that’s it! We love some sour cream in our chicken broth soups, but again, it’s optional.
Serve hot and enjoy!