Name: Golden Turmeric Chickpea Chicken Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 1 teaspoon coconut oil; 3 cloves garlic, minced; 2 teaspoons fresh grated ginger; 2 jalapenos, seeded and diced; 1 pound boneless, skinless chicken breast, cut into bite-size pieces; 1 small white onion, diced; 1 red pepper, thinly sliced; 1 medium sweet potato, peeled and diced into small cubes; 1 1/4 teaspoon ground turmeric; 4 cups low sodium chicken broth; 1 (15 oz) can chickpeas, rinsed and drained; 1/2 teaspoon salt; Freshly ground black pepper, to taste; 1 (15 oz) can light coconut milk; 2 tablespoons all-natural creamy peanut butter; To garnish: fresh cilantro and green onions

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This Golden Turmeric Chickpea Chicken Soup is a vibrant and nourishing dish packed with flavor and wholesome ingredients. With warming spices, creamy coconut milk, protein-rich chicken and chickpeas, and a touch of peanut butter for depth, it’s a comforting yet nutritious soup that’s perfect for any time of year.

Why You’ll Love This Recipe

This soup combines the earthy warmth of turmeric with the richness of coconut milk, creating a balanced and flavorful broth. The addition of chickpeas and sweet potatoes makes it hearty and filling, while jalapenos and ginger give it a refreshing kick. It’s naturally gluten-free, high in protein, and can be made slightly spicy or mild depending on your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 teaspoon coconut oil
3 cloves garlic, minced
2 teaspoons fresh grated ginger
2 jalapenos, seeded and diced
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 small white onion, diced
1 red pepper, thinly sliced
1 medium sweet potato, peeled and diced into small cubes
1 1/4 teaspoon ground turmeric
4 cups low sodium chicken broth
1 (15 oz) can chickpeas, rinsed and drained
1/2 teaspoon salt
Freshly ground black pepper, to taste
1 (15 oz) can light coconut milk
2 tablespoons all-natural creamy peanut butter
To garnish: fresh cilantro and green onions

Directions

Heat coconut oil in a large pot over medium-high heat. Add garlic, ginger, jalapenos, and chicken. Brown the chicken for 3–4 minutes.
Stir in onion, red pepper, and sweet potato cubes. Cook 5–7 minutes, stirring occasionally, until sweet potatoes begin to soften and chicken is no longer pink.
Add turmeric and stir to coat chicken and vegetables.
Pour in chicken broth, chickpeas, coconut milk, peanut butter, salt, and pepper. Stir well to combine.
Bring to a boil, then reduce heat to low. Simmer uncovered for 20–30 minutes, until sweet potatoes are tender.
Taste and adjust seasonings as desired. For extra heat, add a few dashes of hot sauce.
Ladle into bowls and garnish with fresh cilantro and green onions before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Swap chicken for shrimp or tofu for a different protein option.
Use butternut squash instead of sweet potatoes for a slightly sweeter flavor.
Add leafy greens like spinach or kale during the last 5 minutes of cooking.
Make it vegetarian by omitting chicken and doubling the chickpeas.
Use almond butter or cashew butter instead of peanut butter for a twist.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. This soup also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs add extra richness and work perfectly in this soup.

How spicy is this soup?

With two jalapenos, it has a medium spice level. For less heat, use just one jalapeno or remove all seeds.

Can I make this soup vegetarian?

Absolutely—just omit the chicken and double the chickpeas or add tofu for protein.

Is this recipe dairy-free?

Yes, it uses coconut milk for creaminess instead of dairy.

Can I use regular coconut milk instead of light?

Yes, full-fat coconut milk will make the soup creamier and richer.

What can I serve with this soup?

It pairs well with naan bread, jasmine rice, or a light side salad.

Can I meal prep this soup?

Yes, it keeps well in the fridge and can be portioned into containers for easy lunches or dinners.

Can I use ground turmeric instead of fresh turmeric root?

Yes, ground turmeric works perfectly here and is easier to measure and store.

Does the peanut butter make the soup taste sweet?

No, it adds a subtle nutty depth that balances the spices without overpowering the flavor.

Can I freeze this soup?

Yes, it freezes very well for up to 3 months. Just reheat slowly and stir to bring back the creamy texture.

Conclusion

Golden Turmeric Chickpea Chicken Soup is a warming, nutrient-rich dish that’s both comforting and satisfying. With its creamy coconut broth, vibrant spices, and hearty mix of protein and vegetables, it’s perfect for cozy dinners or meal prep. Whether you enjoy it mild or with extra spice, this soup will quickly become a staple in your kitchen.

Ezabella