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