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turmeric chicken soup in a bowl

Golden Turmeric Chickpea 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 & 33g protein per serving!
Course Dairy Free, Dinner, Gluten Free, Grain Free, Healthy, Lunch, Soup, Winter
Keyword turmeric chicken soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 381 kcal
Author Monique of AmbitiousKitchen.com

Ingredients

  • 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 cup light coconut milk (from the can)
  • 2 tablespoons all natural creamy peanut butter
  • To garnish: fresh cilantro and green onions

Instructions

  1. 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. 
  2. 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.
  3. 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. 
  4. Taste and adjust seasonings as necessary. If you want more heat, add in a few dashes of hot sauce.
  5. Ladle into bowls and top with cilantro and green onions. Serves 4.

Recipe Notes

To make vegan/vegetarian: If you want to make this recipe vegetarian, simply add in another can of chickpeas instead of chicken.

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.

Nutrition Facts
Golden Turmeric Chickpea Chicken Soup
Amount Per Serving (1 serving)
Calories 381 Calories from Fat 111
% Daily Value*
Fat 12.3g19%
Saturated Fat 5.7g36%
Carbohydrates 34.5g12%
Fiber 8g33%
Sugar 4.2g5%
Protein 33.1g66%
* Percent Daily Values are based on a 2000 calorie diet.