Turmeric Chicken and Chickpea Soup

Turmeric Chicken and Chickpea Soup


• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup chopped red bell pepper
• 1 cup chopped onion
• 2 teaspoons ground turmeric
• 1 teaspoon freshly grated ginger
• 2 garlic cloves, minced
• 4 cups unsalted chicken stock (such as Swanson)
• 2 (15-oz.) cans unsalted chickpeas, rinsed and drained
• 1 cup canned light coconut milk
• 1/2 cup torn fresh basil
• 2 tablespoons fresh lime juice


Step 1
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.