Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 6 cloves garlic, minced
- ½ tablespoon ground turmeric
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon black pepper
- 1 pound chicken thighs or chicken breasts
- 6 cups chicken broth • 1 can coconut milk (400 ml)
- 1–2 tablespoons fresh lemon juice
- Optional: 1 cup pearl couscous or cooked quinoa
Directions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
- Add the carrots and celery and cook for another 3–4 minutes, until the vegetables begin to soften and their colour brightens.
- Stir in the garlic, turmeric, ginger, cumin, rosemary, thyme, and black pepper. Cook for 30 seconds, stirring constantly, until fragrant.
- Add the chicken, chicken broth, and coconut milk, ensuring the chicken is fully submerged in the broth. Bring the soup to a gentle boil.
- Reduce the heat to low and simmer partially covered for 45–60 minutes, or until the chicken is tender and easily shreds with a fork.
- Remove the chicken from the pot and let cool slightly. Shred the chicken using two forks, then return it to the soup.
- Stir in the lemon juice and season with salt and pepper to taste. 8. Serve warm, optionally garnished with fresh herbs and a swirl of coconut milk. Add cooked pearl couscous or quinoa if desired.
