Spicy Ginger Turmeric Chicken Soup

 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.

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.