Spicy Ginger Turmeric Chicken Soup
Active time: 30 mins; Total time: 1 hour
SERVINGS: 6
INGREDIENTS
- 2 tablespoons olive oil
- 2 medium carrots diced
- 2 stalks celery, diced
- 1 medium yellow onion diced
- 1 tablespoon finely grated fresh ginger
- 6 cloves garlic, minced or finely grated
- ½ teaspoon Mrs Dash Garlic and Herb
- ½ teaspoon Mrs Dash Extra Spicy
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground turmeric
- 8 cups chicken broth
- 8 ounces boneless, skinless chicken breast
- One (15-ounce) can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
- 4 ounces green beans, trimmed and cut into 1-inch pieces (1 cup)
- 2 cups baby spinach, coarsely chopped
DIRECTIONS
In a large soup pot over medium heat, heat the oil until shimmering. Add the carrots,
celery and onion and cook, stirring occasionally, until the vegetables begin to soften,
about 5 minutes. Stir in the ginger, garlic, spices and turmeric and cook for 1 minute
more. Add the broth and bring to a boil.
celery and onion and cook, stirring occasionally, until the vegetables begin to soften,
about 5 minutes. Stir in the ginger, garlic, spices and turmeric and cook for 1 minute
more. Add the broth and bring to a boil.
Reduce the heat to medium-low and add the chicken. Simmer, uncovered, until the chicken
is cooked through, 20 to 25 minutes. Transfer the chicken to a plate.
Add the chickpeas and green beans to the pot, increase the heat to medium-high and return
the broth to a boil. Reduce the heat to medium-low and simmer, uncovered, until the green
beans are tender, about 10 minutes.
While the green beans are softening, use two forks to tear the chicken into bite-size
pieces. When the green beans are tender, return the chicken, with any accumulated juices,
to the pot. Stir in the spinach and cook until wilted, about 1 minute. Remove from the heat,
ladle into bowls and serve hot.
