I posted this on instastories Monday and had lots of requests to share the recipe. This was so easy and so yummy. The perfect cold weather meal, hearty and filling. My kids love chicken noodle soup so this was a fun spin on it. and on a side note if you don’t want to make homemade chicken noodle soup the hot bar at Whole Foods has a killer chicken noodle soup- try it you will love it! This soup has more complex flavors with the turmeric, garlic and ginger plus fresh rosemary and thyme. I loved using couscous instead of large noodles. We jazzed ours up with hot sauce and Parmesan cheese but it is also great alone. Enjoy!

T U R M E R I C C H I C K E N C O U S C O U S S O U P

adapted via Ambitious Kitchen

1 pound chicken breasts ( I used 2 large ones)

1 cup dried pearled couscous

3 carrots peeled and sliced

3 stalks celery thinly sliced

1 small white onion diced

1 cup frozen peas

8 cups chicken stock

4 garlic cloves minced

1 teaspoon turmeric

1 tablespoon minced fresh ginger

1 tablespoon finely chopped rosemary

1 tablespoon fresh thyme chopped

1 tablespoon hot sauce ( I used Texas Pete)

salt and pepper

3 tablespoons grated Parmesan cheese

In a lrage dutch oven heat 2 tablespoons olive or avocado oil. Add in diced onions, carrots, celery and garlic. Cook about 5-7 minutes. Add in turmeric and ginger and cook one minute. Add in chicken breasts season with salt and pepper and cover with 8 cups chicken stock.

Bring to a boil and add in couscous, rosemary and thyme. Turn heat to low and let simmer 25-30 minutes.

Remove chicken breasts from soup and shred or slice into smaller pieces and add back into soup.

Add in Parmesan cheese, hot sauce, and frozen peas