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Spiced Chicken Soup

Chicken soup can feel a bit clinical when you are sick, so I like to add warm spices like turmeric, cumin, and cinnamon to give it some actual life. By simmering bone-in chicken thighs directly in the spiced tomato broth, the meat stays juicy while releasing collagen that gives the soup a silky mouthfeel without any added cream.
prep time:15 minutes
cook time:55 minutes
total time:1 hour 10 minutes
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Ingredients

Ingredients (~4 servings)

  • 1 1/2 lbs boneless about 5-6 thighs, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 large yellow onion ~1 1/2 cups, finely chopped
  • 2 medium carrots ~1 cup, peeled and diced small
  • 2 stalks celery ~1 cup, diced small
  • 3 cloves garlic grated
  • 1 inch knob ginger grated
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground turmeric
  • 1 1/2 tablespoons tomato paste double concentrated preferred
  • 1 can cherry tomatoes (or diced tomatoes) 14 oz
  • 6 cups chicken stock
  • 1 cup pearl couscous Israeli
  • Small handful fresh cilantro chopped
  • Salt and black pepper to taste

Instructions

  • Heat olive oil in large pot, add onion, carrot, celery with salt. Sweat vegetables 15-20 minutes until soft.
  • Add garlic, ginger, spices, tomato paste. Stir 2 minutes until fragrant.
  • Pour in tomatoes and chicken stock. Add whole chicken thighs. Simmer covered 25-30 minutes.
  • Remove chicken, shred with forks.
  • Stir couscous into soup, cook 8-10 minutes until tender.
  • Return shredded chicken to pot. Add cilantro.
  • Season with salt and pepper. Serve hot.

Notes

Use double concentrated tomato paste if possible for deeper flavor.
Did you make this recipe?Let me know how you liked it below!