Turmeric Chicken and Chickpea Soup

Turmeric Chicken and Chickpea Soup

Turmeric Chicken and Chickpea Soup

6 to 8
1 pound
Boneless, skinless chicken thighs
3 tablespoons
Extra virgin olive oil, divided
1/2 tablespoon
Fresh thyme, chopped
2 teaspoons
Kosher salt
1/2 teaspoon
Black pepper
1 cup
Red onion, chopped
1 cup
Red bell peppers, chopped
1 cup
Carrots, chopped
1 cup
Celery, chopped
2 each
Garlic clove, minced
2 teaspoons
Ginger, freshly grated
1 tablespoon
4 cups
Low Sodium Chicken Broth
2, 14.28 oz. cans
Carmelina Brands® Italian Garbanzos (Chick Peas), rinsed and drained
1 cup
Coconut milk
2 tablespoons
Freshly squeezed lemon juice
1/2 cup
Fresh basil, chopped

In a medium bowl, combine chicken thighs with 1 tablespoon of oil, thyme, 1 teaspoon salt, and 1/4 teaspoon of pepper. Set aside.

In a medium stockpot, heat remaining oil over medium high heat. Add chicken thighs and brown; about 2 minutes per side. Remove chicken from pot and set aside. Adjust heat to low.

Using the same pot, add in onions, bell peppers, carrots, and celery. Increase heat to medium high, and stir ingredients to combine. Continue to cook for 5 minutes; stirring occasionally.

Add in garlic, ginger, turmeric, and remaining salt and pepper. Stir to combine, and continue to cook for another minute. Add in chicken broth, Carmelina Brands® Italian Garbanzos (Chick Peas), and stir to combine. Return chicken thighs to the pot, and bring soup to a boil, then reduce to a simmer. Cover and continue to simmer soup for 20 minutes over low heat. Remove chicken thighs to a plate, and using two forks, shred the chicken. Return shredded chicken to the pot, and stir in coconut milk, lemon juice, and fresh basil. Simmer soup for another five minutes to allow flavors to combine. Remove from heat and serve immediately. Garnish with fresh basil if desired. Mangia bene!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™

Copyright© 2018