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Recipe Detail

Turmeric Chicken-and-Chickpea Soup Recipe | Cooking Light

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Number of Servings:

Ingredients:

  1. 1 tablespoons - olive oil
  2. 1 pounds - boneless, skinless chicken thights
  3. 1 teaspoons - kosher salt, divided
  4. 1/2 teaspoons - black pepper, divided
  5. 1 cups - chopped red bell pepper
  6. 1 cups - chopped onion
  7. 2 teaspoons - turmeric
  8. 1 teaspoons - freshly grated ginger
  9. 2 - garlic cloves, minced
  10. 4 cups - unsalted chicken stock
  11. 2 - 15 oz cans unsalted chickpeas, rinsed and drained
  12. 1 cups - canned light coconut milk
  13. 1/2 cups - torn fresh basil
  14. 2 tablespoons - fresh lime juice

Directions:

Heat olive oil in a Dutch oven over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 3 minutes on each side or until browned. Transfer to a plate.

Step 2
Reduce heat to medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add turmeric, ginger, garlic, remaining 1/2 teaspoon salt, and remaining 1/4 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.

Step 3
Place chicken on a cutting board, and use two forks to shred; return to pot. Stir in coconut milk, basil, and lime juice; cook 5 minutes.

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