Golden Turmeric Chicken Soup with chickpeas and sweet potatoes will be your go-to winter soup! Flavourful, addicting, both sweet and spicy, and incredibly good for you with ginger, garlic, coconut milk and a touch of peanut butter. And a mere 494 calories yet a decent 38g of protein per serving!
This soup itself boasts robust flavor and bright color thanks to the anti-inflammatory root turmeric and ginger. In reality turmeric isn’t just about being cool and millennial and adding it to all your smoothies, it’s tasty and beautiful in color. In this recipe it creates the most vibrant, tasty broth when mixed with ginger, coconut milk and a touch of peanut butter. The broth that wraps around tender chicken, sweet potatoes and those little chickpeas. A perfect cozy winter recipe, indeed!
SERVES 4 | PREP TIME 10 mins | COOK TIME 40 mins | TOTAL TIME 50 mins
Per Serving = 494 Cals | Fat 17g | Carbs 41g | Protein 38g
1 teaspoon (organic) coconut oil
3 cloves garlic, minced
2 teaspoons fresh grated ginger
2 jalapenos, seeded and diced
4 boneless, skinless chicken breasts, cut into bite size pieces
1 small white onion, diced
1 red pepper, thinly sliced
1 medium sweet potato, peeled and diced into small cubes
1 1/4 teaspoon ground turmeric
4 cups (low sodium) chicken broth
1 (15 oz) can chickpeas, rinsed and drained
1/2 teaspoon salt
Freshly ground black pepper, to taste
1 cup coconut milk (from the can)
2 tablespoons all natural creamy peanut butter
To garnish: fresh coriander and spring 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.
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.
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 coriander and spring onions.