Turmeric Basil Chicken & Chickpea Soup

Turmeric Basil Chicken & Chickpea Soup

Turmeric Basil Chicken Soup.jpg

Turmeric Basil Chicken & Chickpea Soup

This recipe is so fresh and cleansing and we love the little Thai influences in the flavors. Prepare your shredded chicken beforehand for easy after work dinner prep.

Ingredients:

  • 2 cups, shredded chicken breast
  • 4 cups, low sodium chicken broth
  • 1 red or orange bell pepper, diced
  • 1 tsp fresh ginger
  • 2 15 ounce cans, chickpeas
  • 1 cup canned coconut milk
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons turmeric
  • drizzle of olive oil
  • 1 teaspoon cayenne pepper
  • 1/2 cup basil ribbons
  • juice of 1/2 lime
  • kosher salt and fresh ground pepper
  • Directions:

      1. Beforehand: Prepare chicken in crockpot. Cook on low for 4 hours. When done, shred and set aside.

      2. In your soup pot, heat oil. Then add bell pepper, garlic and onion until soft. Add turmeric, ginger, cayenne, salt and pepper. Then add stock and chickpeas.

      3. 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. Then add in your coconut milk, fresh basil and lime cook through about another 5 minutes. Enjoy!

      *Recipe adapted from CookingLight Magazine

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