turmeric chicken soup

A healing winter dish: Turmeric Chicken Soup with chickpeas and sweet potatoes. Flavored with ginger, garlic, coconut milk and a touch of peanut butter. 381 calories &amp; 33g protein per serving!

Golden Turmeric Chickpea Chicken Soup

coconut oil

garlic,

ginger

jalapenos,

chicken

white onion, diced

red pepper, thinly sliced

sweet potato,

turmeric

chicken broth

chickpeas,

salt

black pepper,

light coconut milk (from the can)

all natural creamy peanut butter

To garnish: fresh cilantro and green onions

Heat coconut oil in a large pot over medium high heat. Once oil is hot, add in garlic, ginger, jalapenos and chicken breast. Brown chicken for 3-4 minutes, then stir in onion, red pepper and sweet potato cubes.&nbsp;

Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften and chicken is no longer pink; this should take no longer than 5-7 minutes. Add in turmeric; stirring to coat the chicken and veggies.

Next add in the following: chicken broth, chickpeas, peanut butter, coconut milk, salt and pepper. Stir to combine, then bring soup to a boil, reduce heat to low and simmer uncovered for 20-30 minutes or until sweet potatoes are tender.&nbsp;

Taste and adjust seasonings as necessary. If you want more heat, add in a few dashes of hot sauce.

Ladle into bowls and top with cilantro and green onions. Serves 4.

This is the chicken soup you&#39;ll be making on repeat! Prepared Mediterranean-style with loads with fresh lemon juice, veggies, herbs, and warm spices, this turmeric lemon chicken soup is nutritious and comforting in the best way. Make it your own and add different veggies or even a handful of chickpeas for some bulk. See suggestions and notes within the post.

Mediterranean-Style Turmeric Lemon Chicken Soup

chicken breast

yellow onion, (quartered)

garlic cloves, (divided (2 whole, 2 minced))

Extra virgin olive oil

carrots,

coriander

Aleppo Pepper

baby spinach

dill

parsley

lemons

In a large Dutch oven or pot, combine the chicken with 6 cups of water. Season generously with salt and pepper. Add the onion and 2 whole garlic cloves. Bring to a boil over medium-high heat, then lower the heat and let simmer gently for 15 to 20 minutes or until the chicken is cooked.

When ready, remove the chicken from the pot and carefully shred it using two forks. Strain the broth using a mesh strainer over a large bowl. Discard the onion and garlic. Set the broth in its bowl aside for now.

Carefully wipe the pot and return to the heat. Add a couple tablespoons extra virgin olive oil and warm over medium heat. Add the minced garlic, carrots, and spices.

Return the shredded chicken to the pot. Stir to combine. Season with kosher salt.

Add the cooking broth and bring to a boil, then lower the heat to medium-low, and cover partly. Cook for another 15 to 20 minutes (the carrots should be tender and cooked through).

Stir in the spinach, herbs, and lemon juice and zest. Transfer to serving bowls. Enjoy!

https://content.jwplatform.com/videos/gxxCWlm5.mp4

Mediterranean-Style Lemon Chicken Soup with Turmeric

Turmeric Lemon Chicken Soup

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Top 2 turmeric chicken soup recipes from across the web

The most viewed turmeric chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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