Turmeric Chicken & Chickpea Soup


Turmeric Chicken & Chickpeas Soup

Turmeric Chicken & Chickpea Soup

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Course: Main Course, Soup
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 4 hours 20 minutes
Total Time: 4 hours 40 minutes
Servings: 4
Calories: 568kcal


  • 1 cup Yellow Onion
  • 1 cup Red Bell Pepper
  • 1 tsp Ginger Root
  • 2 tbsp Garlic
  • 1/2 cup Basil
  • 2 tbsp Lime
  • 1 tbsp Olive Oil
  • 4 cup Chicken Stock
  • 15 oz Chickpeas
  • 1 cup Coconut Milk
  • 1 lb Chicken Breast


  • 1 tsp Salt
  • 1/2 tsp Black Pepper


  • Place a dutch oven over medium-high heat. Add chicken, 1/2 tsp Salt, 1/4 tsp Black Pepper and cook until browned on all sides (approximately 3 minutes). Remove and set aside for reintroduction later.
  • Reduce to medium heat. Add Red Bell Pepper and Yellow Onion then continue to cook while stirring occasionally. After about 5 minutes, stir in Turmeric, Ginger and remaining salt/pepper and cook for 1 more minute.
  • Add Chicken Stock, Chickpeas and chicken. Increase heat in order to bring contents to a boil. Then reduce heat and simmer for 15 minutes or until chicken is cooked throughout.
  • Remove chicken and shred then place back into the dutch oven along with Coconut Milk, Lime Juice and Basil. Cook for 5 minutes more and you're done. Ladle into bowls and top with freshly torn basil leaves.


Calories: 568kcal | Carbohydrates: 47g | Protein: 42g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 1075mg | Potassium: 1267mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1387IU | Vitamin C: 57mg | Calcium: 99mg | Iron: 6mg
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Adapted from “Tumeric Chicken-and-Chickpea Soup” found within CookingLight.com | November 2017 by Author Unknown