Chicken Soup with Tumeric and Ginger

1 Tbs Avocado Oil

8 cloves of garlic – crushed and coarsely chopped

1 yellow onion, large, coarsely chopped

2 large carrots, sliced

4 celery stalks, coarsely chopped

1 Tbs freshly grated ginger

1 Tbs freshly grated turmeric

6 cups chicken broth – Better Than Bouillon

1 pound boneless, skinless chicken breast, diced into 1/2 inch pieces

1 tsp freshly chopped rosemary

1 tsp freshly chopped thyme

1/2 sea salt

Fresh ground pepper

1 cup pearl couscous

2/3 cup fresh or frozen peas

Place a large cast iron dutch oven over medium heat and add oil. Once oil is heated add the garlic, onion, carrots and celery. Cook until the onion is translucent. Next add the ginger and turmeric. Saute and let spices become aromatic. Add the chicken broth, diced chicken breast, rosemary, thyme, salt and pepper. Bring to a boil and then add couscous. Reduce the heat and simmer uncovered for 30 minutes or until chicken is cooked through.

Pairs nicely with Kemblefield Sauvignon Blanc – Hawks Bay, New Zealand