During our rare snow days this past week, a fragrant pot of chicken soup was a must! This Thai-inspired chicken soup comes together in no time, and is incredibly satisfying on a cold winter’s day. Shredded chicken thighs are combined with a chicken broth-based soup that is flavored with coconut milk, lime juice and fragrant ground turmeric. The turmeric gives a healthy boost of antioxidants to the soup, and also a rich yellow hue which I love. Fresh basil, garlic and onions are also in the mix along with buttery chickpeas for an added protein-boost. Feel free to add in some fresh spinach or watercress like I did; I also recommend some matchstick carrots, as well as a garnish of Sriracha sauce for a kick.
(To view this recipe, click on the following link: http://www.cookinglight.com/recipes/turmeric-chicken-and-chickpea-soup)
‘Turmeric Chicken-&-Chickpea Soup’
- (*I added in some watercress as well as matchstick carrots)
Tagged: chicken, Chicken & Chickpea soup, chicken soup, chicken stock, chicken thighs, chickpeas, coconut milk, Cooking Light, Cooking Light magazine, fresh basil, garlic, ground turmeric, lime juice, onion, red bell peppers, soup, Thai chicken soup, Thai-inspired, turmeric