Turmeric Chicken and Chickpea Soup

As the weather turns cooler, it seems like everyone around me is fighting a cold. My husband is currently feeling a bit under the weather, so I wanted to make him a nice comforting soup. Cooking Light had this recipe for Turmeric Chicken and Chickpea Soup in their November magazine and their timing is impeccable!

This soup is packed with antioxidant-rich ingredients including turmeric, ginger, and garlic. It also substitutes in chickpeas for noodles for added texture and fiber.

The chicken broth in the recipe is further enhanced with the addition of coconut milk at the end.

Even better, this soup comes together really quickly, and has a bunch of ingredients that you may already have on hand in your fridge and pantry.

Ingredients: (serves 6)

• 1 tablespoon olive oil
• 1.5 lbs boneless, skinless chicken thighs
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 large red bell pepper, seed and membranes removed, chopped
• 1 medium onion, chopped
• 2 teaspoons ground turmeric
• 1 teaspoon freshly grated ginger
• 2 garlic cloves, minced
• 4 cups unsalted chicken stock
• 1 (15 oz) can unsalted chickpeas, rinsed and drained
• 1 cup canned light coconut milk
• 1/2 cup torn fresh basil
• the juice of one 1 lime

To make, heat your olive oil in a large pot over medium-high heat. Season the chicken with 1/2 teaspoon slat and 1/4 teaspoon black pepper. Add the chicken to your pot and cook for 3 minutes on each side, or until browned.

While the chicken cooks, chop you onion and red pepper adding to the same bowl. Mince your garlic and grate your ginger, set aside.

When the chicken is browned, remove from the pot and transfer to a plate. Reduce your heat to medium. Add the chopped bell pepper and onion. Cook, stirring occasionally until softened and fragrant, about 5 minutes.

Add the turmeric, ginger, garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring, for 1 minute.

Add the chicken stock and chickpeas. Return the chicken to the pot and increase the heat to high, bringing the mixture to a boil.

Reduce your heat to medium and simmer for 15 minutes or until the chicken is fully cooked through.

Remove the chicken carefully and shred with two forks. Return to the pot.

Stir in the coconut milk, basil, and lime juice and cook for another 5 minutes.

Spoon out into individual bowls and serve.

There are some nice flavors in this soup.

I like the different textures of the onions and peppers, chickpeas, and shredded chicken.

Here’s hoping a bowl of homemade soup will help my husband feel better soon!

Print

Yum

Turmeric Chicken and Chickpea Soup

Total Time: 35 minutes

Yield: 6 servings

Ingredients

• 1 tablespoon olive oil
• 1.5 lbs boneless, skinless chicken thighs
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 large red bell pepper, seed and membranes removed, chopped
• 1 medium onion, chopped
• 2 teaspoons ground turmeric
• 1 teaspoon freshly grated ginger
• 2 garlic cloves, minced
• 4 cups unsalted chicken stock
• 1 (15 oz) can unsalted chickpeas, rinsed and drained
• 1 cup canned light coconut milk
• 1/2 cup torn fresh basil
• the juice of one 1 lime

Instructions

1. To make, heat your olive oil in a large pot over medium-high heat. Season the chicken with 1/2 teaspoon slat and 1/4 teaspoon black pepper. Add the chicken to your pot and cook for 3 minutes on each side, or until browned.
2. While the chicken cooks, chop you onion and red pepper adding to the same bowl. Mince your garlic and grate your ginger, set aside.
3. When the chicken is browned, remove from the pot and transfer to a plate. Reduce your heat to medium. Add the chopped bell pepper and onion. Cook, stirring occasionally until softened and fragrant, about 5 minutes.
4. Add the turmeric, ginger, garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring, for 1 minute.
5. Add the chicken stock and chickpeas. Return the chicken to the pot and increase the heat to high, bringing the mixture to a boil.
6. Reduce your heat to medium and simmer for 15 minutes or until the chicken is fully cooked through.
7. Remove the chicken carefully and shred with two forks. Return to the pot.
8. Stir in the coconut milk, basil, and lime juice and cook for another 5 minutes.

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