Superfood Chicken Soup

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons coconut oil
  • 1 3 -inch piece fresh ginger, peeled and thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 large turnip (about 10 ounces), peeled and cut into 1/2-inch cubes
  • 2 cups shredded kale or other winter greens 2 teaspoons ground turmeric
  • Kosher salt and freshly ground pepper
  • 4 cups low-sodium chicken broth
  • 1 15 -ounce can chickpeas, drained and rinsed
  • 3 cups shredded rotisserie chicken (skin removed; about 12 ounces)
  • Fresh lemon juice, to taste
  • Whole-wheat naan bread, warmed, for serving
Directions
  • Heat the coconut oil in a large pot over medium-high heat. Stir in the ginger and garlic; cook until the ginger softens and the garlic just starts browning, about 3 minutes. Add the turnip and kale and cook, stirring occasionally, until the kale is wilted, about 4 minutes.

  • Add the turmeric and 1/2 teaspoon each salt and pepper; stir until the vegetables are coated. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook until the turnip is just tender, about 10 minutes.

  • Add the chickpeas and chicken to the pot. Increase the heat to medium high and return the soup to a simmer. Cook until the chicken is warmed through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice. Serve with naan.

  • Photograph by Ryan Dausch


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