Ginger Chicken Soup
Recipe courtesy of Tiffani Thiessen
- 2 boneless, skinless chicken breasts
- ½ cup sliced ginger
- 1 (2-inch) piece of fresh turmeric, thinly sliced
- 3 cloves garlic, smashed
- 2 ears yellow corn on the cob
- ½ cup Israeli couscous
- 4 medium carrots, peeled and cut into ¼-inch rounds
- kosher salt, to taste
- ground black pepper, to taste
- ½ cup frozen peas
- 1 sprig thyme
To a large saucepot or medium Dutch oven add the chicken, ginger, turmeric, and smashed garlic. Remove the corn kernels from the cob and set the kernels aside. Add the corn cobs to the pot with the chicken and cover with 8 cups cold water. Bring the mixture to a boil and then reduce the heat to a low simmer. Continue to cook 20-25 minutes or until the chicken is cooked through. Bring the mixture back up to a boil for 2 minutes and then remove from heat. Remove chicken breasts to a cutting board and allow to cool 10 minutes before shredding.
Meanwhile strain the chicken broth and return the strained liquid to the pot. Taste the broth and season with salt and pepper. Bring the broth to a boil and then reduce the heat to a simmer. Add in the Israeli couscous and carrots and simmer until the carrots are tender and the couscous is cooked through, about 12-15 minutes. Stir in the corn kernels, peas and shredded chicken and cook 5 more minutes to heat through. Taste and season again with salt and pepper as needed.
Serve soup garnished with fresh thyme.
Photography by Rebecca Sanabria