Mean Green Chicken Soup.
This is possibly the best chicken soup we have ever tasted. When you use fresh herbs, everything changes from ok.... to OMG!
I reckon the turmeric is the best part of this dish and it is so much fun to cook with. It will stain everything yellow/green. Our hands were green for about 2 days after grating it!
If you have the opportunity to make your own chicken stock, it will be every better, but not everyone has the luxury of a free day to get it made.
The strangest part of this soup is that because I like to use extra herbs, the extra turmeric turns my poo green!
Method:
1. Start out by making your Mirepoix by frying your carrot, onion, and celery with butter in the pan on medium-high heat….. you don’t have to use as much butter as I did!
2. Once it smells awesome and starts to get a bit soft add in the ginger, turmeric, salt, pepper, and rosemary. Take it off the heat after about 30 to 60 seconds and put it into the big soup pot.
3. Pour in the chicken stock. The rule of thumb here is that you need enough to cover the chicken breast… soooo use as much or as little as you like! Or just add some extra hot water.
4. Add in the chicken and Thyme and let it simmer for 1 hour.
5. Pull out the chicken breast and use two forks to pull it all apart into little stringy bits. Put back into the pot.
6. Put in the peas and corn. Yes, it is perfectly acceptable to use frozen ones. We don’t expect anyone to sit there for 2 hours shelling peas and corn!
However, Grandma GG will refuse to buy frozen peas and we have to do it fresh when she is in town!
7. Add as much couscous as you fancy, there is no set rule here. I prefer to add a little extra as it makes it feel a bit thicker.
8. Serve up!
