Herby Chicken Soup

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion
• finely diced
• 2 stalks thinly sliced celery
• 2 medium carrots peeled
• cut into thin rounds
• 2 cubes Bgan crushed garlic
• Kosher salt & cracked pepper to taste
• ½ teaspoon yellow curry powder
• ½ tsp ground turmeric
• 2-3 boneless skinless chicken breast
• 6-7 cups chicken broth
• 1 cup pearl couscous
• 2 cubes Bgan parsley
• 2 cubes Bgan dill
• ½ c frozen peas (optional)

Directions

Add olive oil to a large Dutch oven or soup pot over medium-high heat. Once the oil is shimmering, add the onion, celery, and carrots. Cook, stirring often, until the onions are turning translucent and begin to soften, about 5 to 7 minutes. Add the garlic cubes, curry powder, turmeric, and a pinch of salt and pepper to taste. Stir constantly for 30 seconds to 1 minute or until very fragrant. Add in the uncooked chicken and chicken broth. Bring soup to a boil and then stir in the couscous. Be sure to press chicken below the liquid. Bring back to a boil then reduce the heat to medium low and simmer (uncovered) for 18-23 minutes or until couscous is pleasantly tender and chicken is fully cooked through. Remove soup from heat. Remove the chicken to a bowl and shred with two forks. Taste for seasoning, ladle into bowls, and enjoy!