Chicken Soup with Turmeric and Pearl Couscous

Some days are soup days.  I wanted to jazz up the soup with some fresh herbs from my garden and add some anti inflammatory qualities.   

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​Ingredients -
2 tbsp                    Oil, I use grapeseed oil
1 ¼ Cup                Celery, peeled and diced
1 ¼ Cup                Carrots, peeled and diced            
1 ¼ Cup                Sweet Onion, diced
3 cloves                Garlic, finely minced
1 tbsp                   Fresh minced Rosemary leaves
1 tbsp                   Fresh Thyme leaves
1 tsp                     Dried Oregano
1/2 to 1 tsp          Turmeric
1/4 tsp                  Cayenne
1                            Chicken breast
4                            Chicken thighs  
8 cups                   Chicken Stock
2 cups                   Water     
1 1/2 Cup             Pearl Couscous
3 Cups                  Baby spinach leaves
2 tbsp                   Lemon  juice
Salt and pepper to taste
 
 
Directions –
On medium heat, add oil, celery, carrots and onions to a large pot.  Sauté until unions are translucent.  Add 1 tsp of salt, minced garlic, cook for a couple of minutes. Stir the vegetables around every so often to keep them from burning.  Add herbs, stir until incorporated.   Add Chicken to the pot,  cook for 5 minutes flipping the chicken after a couple of minutes.  Add the liquid to the pot.  Cover and cook until it comes to a simmer.  At this point you can add the pearl couscous to the pot.  Once chicken is cooked, remove from pot, shred it and put it back in the pot along with spinach.  This is good time  to add salt and pepper to taste.   Cover the pot, lower the heat and simmer until couscous is done.  Add lemon and serve.