Turmeric Chicken and Chickpea Soup

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Servings:

6 to 8

Quantity

Ingredients

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

Turmeric

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. ™