Recipe of the Month

Ingredients:

• 1 tablespoon avocado oil or olive oil
• 6 cloves garlic, minced
• 1 yellow onion, diced
• 2 celery stalks, chopped
• 2 large carrots, chopped
• 1 tablespoon fresh grated ginger
• 1 tablespoon fresh grated turmeric(or 1 tsp powder)
• 6 cups low sodium chicken broth
• 1 pound boneless skinless chicken breasts or thighs
• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped thyme, stems removed
• 1/2 teaspoon salt
• Fresh ground pepper
• 1 cup pearl or Israeli couscous
• 2/3 cup froze peas

Directions:
Place a large dutch oven or pot over medium high heat and add oil. Once oil is hot, add in garlic, onion, carrots, and celery. Cook for a few minutes until onion becomes translucent. Next add in ginger and turmeric. Saute for 30 seconds to let the spices cook a bit, then add in broth, chicken, rosemary, thyme, salt and pepper. Bring soup to a boil, then stir in couscous. The chicken should be covered by the broth so make sure you stir it down to the bottom. Reduce heat and simmer uncovered for 20-25 minutes or until chicken is fully cooked.

Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas. Feel free to add more broth if you desire. Taste and adjust seasonings, if necessary. 

Recipe Source: AmbitiousKitchen.com and prepared by Lisa Fligor in our January Immune Boosting Cooking Club)

**In picture, quinoa was substituted for couscous.