Warmth & Nourishment
This soup is jammed with both robust flavor and nutrients. Turmeric is known for its anti-inflammatory properties, which makes it a beneficial addition to many recipes.
Make a double batch to enjoy for a cozy dinner and a quick lunch the next day. Enjoy with some fresh bread or a side-salad.
Ingredients:
- 1 tbsp olive oil
- 1 pound boneless, skinless chicken breast
- 1 tsp Himalayan pink salt, divided
- 1/2 tsp black pepper, divided
- 1 cup chopped carrots
- 1 cup chopped onion
- 2 tsp ground turmeric
- 1 tsp ginger powder or freshly grated ginger
- 2 garlic cloves, minced
- 4 cups unsalted vegetable stock
- 2, 15-oz. cans chickpeas, rinsed and drained
- 1 cup canned light coconut milk
- 2 tsp basil flakes
- 2 tbsp fresh lime juice
Make it:
- Heat coconut oil in a large pot over medium heat.
- Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Add chicken to pan. Cook until browned, approximately 3 minutes. Remove from heat onto a plate.
- Reduce heat to medium. Add carrot and onion. Saute until softened, about 5 minutes.
- Add turmeric, ginger, garlic, 1/2 tsp salt, and 1/4 tsp pepper; cook 1 minute.
- Add stock and chickpeas and return chicken to pot; increase heat to high, bringing to a boil.
- Reduce heat to medium; simmer 15 minutes or until chicken is cooked through.
- Remove chicken onto a cutting board and shred with two forks. Return to pot.
- Stir in coconut milk, basil, and lime juice; cook 5 minutes.
- Serve immediately and enjoy!
Tell Me:
How often is soup part of your home-cooking rotation? It’s such a time-saver to make a double batch so you can enjoy it for another meal or two. I’d love to hear if you try it. Please comment below and share it with your friends!
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Blessings,
Sheila
