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You are here: Home / Dairy Free / Turmeric Chicken and Chickpea Soup

November 13, 2017 By Kaitlin 3 Comments

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!

Turmeric Chicken and Chickpea Soup

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.

Turmeric Chicken and Chickpea Soup

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

Turmeric Chicken and Chickpea Soup

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.

Turmeric Chicken and Chickpea Soup

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.

IMG_0261

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

IMG_0262

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.

IMG_0262

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

IMG_0263 IMG_0265

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

IMG_0266 IMG_0267

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

IMG_0268

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

IMG_0270

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

IMG_0273

Spoon out into individual bowls and serve.

Turmeric Chicken and Chickpea Soup

There are some nice flavors in this soup.

Turmeric Chicken and Chickpea Soup

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

Turmeric Chicken and Chickpea Soup

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

Turmeric Chicken and Chickpea Soup

 

Print
Yum
Turmeric Chicken and Chickpea Soup

Total Time: 35 minutes

Yield: 6 servings

Turmeric Chicken and Chickpea Soup

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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Filed Under: Dairy Free, Freezable, Gluten Free, Main Dish, Nut Free, Poultry, Soups/Stews Tagged With: Basil Lime, Chicken, Chicken Stock, Chicken Thighs, Chickpeas, Coconut Milk, Dairy Free, Freezable, Garlic, Ginger, Gluten Free, I Can Cook That, main dish, Onions, Poultry, Recipe, Red Bell Pepper, Soup, Turmeric

Comments

  1. Diane says

    November 20, 2017 at 9:27 am

    Yum yum, definitely my son’s favorite recipe.He loves all chicken soups. Can’t wait to try the recipe this week.

    Reply
  2. sosan lili says

    November 28, 2017 at 4:14 pm

    I love all chicken soups 🙂 ………Yum yum 🙂 🙂

    Reply
  3. Keisha says

    April 2, 2020 at 8:35 am

    I tired this yesterday, it is very quick and easy to make, and it tastes very good. I definitely suggest other people make this.

    Reply

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