If you’re looking for that perfect fall recipe, then this Golden Chicken Soup with couscous is just for you. I like to call it sweater in a bowl! My golden chicken soup is a family favorite that combines the warmth of homemade soup with the rich flavors of tender chicken and aromatic spices. This beloved recipe starts with simmering succulent chicken pieces in a fragrant broth, infused with earthy turmeric, and garlic, giving the soup its distinctive golden hue.
Vegetables like carrots, celery, and onions add a delightful crunch, while fresh herbs such as rosemary contribute to its refreshing aroma. The soup is often seasoned to perfection with a touch of salt and pepper, creating a harmonious balance of flavors. Served steaming hot, this golden chicken soup provides comfort and nourishment, making it a cherished classic in my kitchen!
This is a step up from chicken noodle soup. The best part is that it makes a ton, so it can last in an airtight container for about 3-4 days for your healthy chicken soup fix. With flu season upon us, it’s great for your immune system! Homemade broth is even better if you’re able to make it next time and of course, a slow cooker works as well. If you don’t have too much time on your hands, a crock pot can do a lot of the work for you! This is a great recipe to have on hand all season long into the winter and the prep time is only 15-20 minutes. Take the bay leaf out before consuming this nutritious soup, though! Avoid sore throats with the anti-inflammatory properties in this nourishing chicken soup recipe.
4 celery stalks
2 cloves garlic
rosemary tied up
1/2 cup couscous or pasta
1 pound chicken breasts (can you use whole chicken as well)
2 bay leafs
1 carton chicken stock or bone broth
4 cups water
1 tsp chili flakes
2 tablespoons tumeric
In a large pot or dutch oven, sauté chopped up onions, garlic, carrots, and celery. Cook until translucent. Add in turmeric and red pepper flakes and mix with veggies. Next add in 1 carton of chicken or vegetable broth, and then 4 cups of water. You can add two cartons of stock if you prefer. Add in your chicken, bay leaves, rosemary, parmesan rind, and bring to boil. After about 30-40 minutes, your chicken (may be longer is using whole chicken) should be cooked. Take out chicken and shred it, and add back in. Add in your pasta, and peas. Cook until pasta in done. Add in juice of one lemon once finished. The lemon juice is the perfect finishing touch for this nourishing soup. Grab your good cutting board and favorite large soup pot and make a delicious flavor the whole family will love this time of year!
Garnish with grated parmesan! Enjoy!
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