Golden Turmeric Chicken Soup
Colds are no match for this antioxidant-rich golden turmeric chicken noodle soup recipe made with turmeric, ginger, and chickpeas. Coconut milk adds creaminess to this dairy-free soup recipe.
Servings: 6
Equipment
- Dutch oven or large pot
- Chicken shredder tool
- Storage containers
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion diced
- 2 carrots thinly sliced
- 2 stalks celery thinly sliced
- 3 cloves garlic minced
- 2 teaspoons fresh grated ginger
- 2 teaspoons cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon dried thyme
- 5 cups low sodium chicken broth
- 1 pound of boneless chicken breasts
- 2 sweet potatoes chopped into ¼ inch pieces
- 1 15 oz can chickpeas, drained and rinsed
- 1 cup lite coconut milk
- 2 cups chopped kale
- 1/2 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add the onion, carrots and celery; cook for a few minutes until the onion becomes translucent.
- Next add in the garlic, ginger, cumin, turmeric, and thyme. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, and sweet potato.
- Bring soup to a simmer. You’ll want the chicken breasts to be covered by the broth so make sure you stir them down to the bottom.
- Reduce heat to medium low and simmer covered for 20-25 minutes or until chicken is fully cooked.
- Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks or use the paddle attachment for a stand up mixer. Add chicken back to the pot then stir in the chickpeas, coconut milk, and kale. Cook a few more minutes to wilt the spinach. Season with salt and pepper to taste and serve!
Nutrition
Serving: 1g | Calories: 295kcal | Carbohydrates: 32g | Protein: 23g | Fat: 8g | Fiber: 6g | Sugar: 8g