Golden Turmeric Chicken Soup with chickpeas and sweet potatoes will be your go-to winter soup! Flavored with ginger, garlic, coconut milk and a touch of peanut butter. 381 calories & 33g protein per serving!
Brrrrrrrrr. Is the polar vortex back or something because this weather isn’t jiving with my soul. I’m writing to you bundled up like I’m going into the arctic: I’ve got on Tony’s oversized Nike sweatpants, fluffy warm socks and a shirt that doesn’t match anything.
The upside? I reheated a big bowl of this warm turmeric chickpea chicken soup and it’s fantastic as ever, even on the third day.
Seriously guys, this is one of the best soups I’ve really, really enjoyed in a long time. Flavorful, addicting, both sweet and spicy, and incredibly good for you. It made over the weekend as grand fluffy snowflakes fell outside. The streets were empty and I appreciated the ability to cozy up at home with an excuse of why I didn’t have to go out on a Saturday (too much snow!).
Also, let’s face it: Staying in is the new going out.
Yep, just said it.
Also, can we talk about all the other goodness happening in this recipe?
If you remember from a few earlier recipes, I challenged myself to enjoy more pulses (dry beans, dry peas, chickpeas and lentils) this past year. It’s been so wonderful introducing Tony to new foods and getting various sources of plant-based protein into his diet. For this soup, I decided on chickpeas because of their wonderful texture.
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.
Cozy winter recipe, indeed.
I hope you enjoy this wonderful soup. It’ll fill your home with love, wonderful smells and warmth. xo!
Looking for more pulse recipes? Check out PulsePledge.com and sign-up to take the Pulse Pledge with me – a commitment to eating more pulses this year. If you haven’t yet heard, the UN named 2016 the International Year of Pulses, to bring awareness to this nutritious, sustainable, affordable and delicious superfood!
See how to make the soup here!
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- Serves: 4 servings
- Serving size: 1/4th of recipe
- Calories: 381
- Fat: 12.3g
- Saturated fat: 5.7g
- Carbohydrates: 34.5g
- Sugar: 4.2g
- Fiber: 8g
- Protein: 33.1g
- 1 teaspoon coconut oil
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 2 jalapenos, seeded and diced
- 1 pound boneless, skinless chicken breast, 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 (15 ounce) can light coconut milk
- 2 tablespoons 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. 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 cilantro and green onions. Serves 4.
If you are allergic to peanuts, you can omit, or use cashew butter instead. I would not recommend using any other nut butter.
Make it with leftover chicken: If you have leftover chicken, you can sub 2 cups of shredded chicken instead of cooking it during the process.
Recipe by: Monique Volz | Photography by: Sarah Fennel
This post is sponsored by USA Pulses & Pulse Canada as 2016 is the Year of the Pulses! Thanks for continuing to support AK and the brands that help make this site possible.