Turmeric, Chicken, Chickpea and Vegetable Soup
Golden yellow and loaded with superfoods! This Turmeric, Chicken, Chickpea and Vegetable Soup is perfect to make when you're feeling under the weather or just craving a flavorful and healthy soup!
Servings: 5 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup diced yellow onion
- 2 cloves garlic minced
- 1 1/2 teaspoons fresh grated ginger
- 2 carrots diced
- 1 cup peeled and diced sweet potato
- 2 cups chopped kale
- 2 teaspoons ground turmeric
- Kosher salt and fresh ground black pepper to taste
- 4 cups low sodium chicken broth
- 1 cup water
- 3 cups cooked and shredded boneless skinless chicken breast
- 15 ounces canned chickpeas, drained and rinsed
- 1 cup canned coconut milk, full fat is best, but you can use light
- Juice of a lime
- Cilantro and lime wedges for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat. Stir in the onion, garlic and ginger and cook for 2-3 minutes. Add in the carrots, sweet potato and kale and cook for another 3 minutes until the kale starts to wilt.
- Stir in the turmeric and season with salt and pepper. Add in the chicken broth and water and bring to a boil. Once boiling reduce the heat to a simmer and cook for approximately 10 minutes or until the sweet potato is tender.
- Add in the chicken, chickpeas and coconut milk and increase the heat to medium-high, returning the soup to a simmer. Cook until everything is warmed through, about 5 minutes. Remove from the heat and squeeze in the lime juice and season with more salt and pepper as needed. Serve the soup topped with cilantro and lime wedges if desired.
Nutrition
Calories: 420kcal | Carbohydrates: 41g | Protein: 39g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 376mg | Fiber: 10g | Sugar: 10g