My Favorite Chicken Soup

This soup is great with noodles, orzo, pearled couscous, rice or even farro. Just prepare them ahead of time and add them to the soup at the very last minute to keep them from getting soggy.

Ingredients

Serves 4

1 tablespoon vegetable oil (I used peanut)

1 medium onion, chopped

2 large carrots, peeled and cut into rounds

3 celery stalks, strings removed and sliced

2 garlic cloves, minced (add more if you like)

1 tablespoon freshly grated ginger (or 1 teaspoon ground dried ginger)

1 teaspoon turmeric

6 cups chicken broth

1 large chicken breast (should weight about 1lb / 453 gr)

1 teaspoon thyme

¼ teaspoon cayenne pepper (optional)

Salt and pepper to taste

Directions

Heat oil in a large pot over medium-high heat. Add onion, carrot, and celery and sauté for about 6 minutes, until translucent. Add garlic, ginger, and turmeric and sauté for 1 minute, until fragrant.

Add broth, chicken breast, thyme, and cayenne pepper.

Bring to a boil, reduce to a simmer and cook for about 20 to 25 minutes or until the chicken is cooked through.

Once the chicken is cooked, remove it with a slotted spoon, and transfer it to a cutting board.

Shred it with two forks or cut it with knives and add it back to the pot.

If you find you don’t have enough broth, add more water. Take a taste and adjust seasoning as needed.

Serve!