Chicken Couscous Soup

Serves @ 10

2 tablespoons olive oil

2 medium yellow onions, diced

4 large carrots, sliced on the diagonal

4 celery stalks, chopped

9 garlic cloves, minced

2 tablespoons ginger, freshly grated

2 teaspoons ground turmeric

12 cups chicken stock, plus more as needed

2 pounds boneless skinless chicken thighs

2 teaspoons rosemary, chopped

2 teaspoons thyme leaves, chopped

2 teaspoons salt, plus more to taste

Freshly ground black pepper

2/3 cup edamame

In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion becomes translucent, about 5 minutes.

Add the ginger and turmeric. Sauté, stirring constantly, until fragrant, about 30 seconds. Then add the broth, chicken thighs, Rosemary, thyme, salt and pepper to taste.

Bring the soup to a boil, then stir in the couscous. Make sure the chicken is completely covered in the broth. Reduce the heat to medium low and simmer uncovered until the chicken is fully cooked. This should take 20 to 25 minutes.

Remove the chicken with a slotted spoon to a cutting board. Shred the chicken, then return it to the pot. Stir in the edamame and simmer about 5 minutes. Feel free to add more stock if you prefer the soup to be more brothy. Taste and adjust the seasonings as needed and serve warm.

Cool, then store in an airtight container in the refrigerator for up to five days. This soup freezes well. Make sure you save room at the top of the container as the liquid will expand. Thaw in the refrigerator before reheating on the stove top. I prefer to freeze without the couscous as it expands when frozen.