Chicken Coconut Milk Turmeric Soup
This chicken coconut milk turmeric soup is warm and cozy with creamy coconut milk, protein-packed chicken, and earthy garlic and turmeric.
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Ingredients
- 2 tablespoons coconut oil
- 1 red bell pepper cored and seeded, sliced or diced
- 1 yellow onion finely diced
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 teaspoon turmeric
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1 pound boneless skinless chicken breast cut into 1 inch chunks
- 3 cups chicken stock
- 1 13 ounce can coconut milk
- 1 15 ounce can chickpeas, drained and rinsed
- 3 cups cooked rice
- 1/4 cup minced cilantro for topping
Instructions
- In a 6-quart soup pot add coconut oil and set over medium-high heat.
- When the oil is hot add the red bell pepper, onion, garlic, ginger, turmeric, kosher salt, and crushed red pepper.
- Cook for about 5 minutes or until the onion starts to become translucent.
- Add in the chicken and continue cooking for a few more minutes or until the chicken just starts to change color, about 5 minutes.
- Add in the chicken stock and simmer on low heat for 15 minutes or until the chicken is fully cooked.
- Add in the coconut milk, chickpeas, and rice.
- Simmer for 5 minutes to help the flavors combine and help the soup come back up to temperature.
- Serve topped with minced cilantro.
Nutrition
Serving: 1g | Calories: 722kcal | Carbohydrates: 67g | Protein: 51g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Cholesterol: 102mg | Sodium: 968mg | Fiber: 7g | Sugar: 9g
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