Superfood Chicken Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 350
- Total Fat
- 22 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 42 milligrams
- Sodium
- 850 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 6 grams
- Protein
- 25 grams
- Sugar
- 7 grams
- Total: 30 min
- Active: 30 min
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.