Turmeric Chicken-and-Chickpea Soup

An update to the ultimate comfort food a restorative upgrade by adding anti-inflammatory and antioxidant-rich ingredients like turmeric, ginger, and garlic.

 Healthy Thai prep15 mins total time50 mins servings6 ⨯ 1⅓ cups calories314 addedOctober 2018

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, cut into small pieces
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• 1 cup red bell pepper
• 1 cup chopped onion
• 2 teaspoons ground turmeric
• 1 teaspoon freshly grated ginger
• 2 garlic cloves, minced
• 3 – 4 cups unsalted chicken stock
• 2 ⨯ 15-ounce unsalted chickpeas, rinsed and drained
• (optional) 2 cups butternut squash, cut into small chunks (instead of 1 cup of chickpeas)
• 1 cup canned light coconut milk
• ½ cup torn fresh basil
• 2 tablespoons fresh lime juice

1. Heat olive oil in a Dutch oven over medium-high. Season chicken with ½ teaspoon salt and ¼ teaspoon pepper. Add chicken to pan; cook until browned. Transfer to a plate.
2. Reduce heat to medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add turmeric, ginger, garlic, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper; cook 1 minute. Add stock and chickpeas. Return chicken to pot; increase heat to high. Bring mixture to a boil. Reduce heat to medium; simmer 15 minutes or until chicken is cooked through.
3. Stir in coconut milk, basil, and lime juice; cook 5 minutes.

Nutrition

calories314 total fat9g saturated fat3g unsaturated fat4g total carbohydrates31g dietary fiber7g protein27g sodium518mg