Brrrrrrrrr. Is the polar vortex back or something because this weather isn’t jiving with my soul. I’m writing to you bundled up like I’m going into the arctic: I’ve got on Tony’s oversized Nike sweatpants, fluffy warm socks and a shirt that doesn’t match anything.
The upside? I reheated a big bowl of this warm turmeric chickpea chicken soup and it’s fantastic as ever, even on the third day.
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Seriously guys, this is one of the best soups I’ve really, really enjoyed in a long time. Flavorful, addicting, both sweet and spicy, and incredibly good for you. It made over the weekend as grand fluffy snowflakes fell outside. The streets were empty and I appreciated the ability to cozy up at home with an excuse of why I didn’t have to go out on a Saturday (too much snow!).
Also, let’s face it: Staying in is the new going out.
Yep, just said it.
Also, can we talk about all the other goodness happening in this recipe?
If you remember from a few earlier recipes, I challenged myself to enjoy more pulses (dry beans, dry peas, chickpeas and lentils) this past year. It’s been so wonderful introducing Tony to new foods and getting various sources of plant-based protein into his diet. For this soup, I decided on chickpeas because of their wonderful texture.
This soup itself boasts robust flavor and bright color thanks to the anti-inflammatory root turmeric and ginger. In reality turmeric isn’t just about being cool and millennial and adding it to all your smoothies, it’s tasty and beautiful in color. In this recipe it creates the most vibrant, tasty broth when mixed with ginger, coconut milk and a touch of peanut butter. The broth that wraps around tender chicken, sweet potatoes and those little chickpeas.
Cozy winter recipe, indeed.
I hope you enjoy this wonderful soup. It’ll fill your home with love, wonderful smells and warmth. xo!
Looking for more pulse recipes? Check out PulsePledge.com and sign-up to take the Pulse Pledge with me – a commitment to eating more pulses this year. If you haven’t yet heard, the UN named 2016 the International Year of Pulses, to bring awareness to this nutritious, sustainable, affordable and delicious superfood!
See how to make the soup here!
More healthy soup recipes you’ll love:
Paleo Coconut Chicken Sweet Potato Noodle Soup
The Best Chicken Soup You’ll Ever Eat
Butternut Squash Green Chile Chicken Soup
Golden Coconut Chicken Lentil Soup
Healing Thai Butternut Squash Lentil Soup (with a slow cooker option!)
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Golden Turmeric Chickpea Chicken Soup
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 15oz can light coconut milk
- 2 tablespoons all natural creamy peanut butter
- To garnish: fresh cilantro and green onions
Instructions
- Heat coconut oil in a large pot over medium high heat. Once oil is hot, add in garlic, ginger, jalapenos and chicken breast. Brown chicken for 3-4 minutes, then stir in onion, red pepper and sweet potato cubes.
- Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften and chicken is no longer pink; this should take no longer than 5-7 minutes. Add in turmeric; stirring to coat the chicken and veggies.
- Next add in the following: chicken broth, chickpeas, peanut butter, coconut milk, salt and pepper. Stir to combine, then bring soup to a boil, reduce heat to low and simmer uncovered for 20-30 minutes or until sweet potatoes are tender.
- Taste and adjust seasonings as necessary. If you want more heat, add in a few dashes of hot sauce.
- Ladle into bowls and top with cilantro and green onions. Serves 4.
Recipe Notes
Nutrition
Recipe by: Monique Volz | Photography by: Sarah Fennel
This post is sponsored by USA Pulses & Pulse Canada as 2016 is the Year of the Pulses! Thanks for continuing to support AK and the brands that help make this site possible.
124 comments
Oh this looks amazing! Perfect for this polar vortex, lunch time is always a search for the warmest thing ha have a great day!
YES!! Staying in is definitely the new going out. There’s nothing like snuggling up on the couch with your fuzziest blanket, drinking a hot cup of cocoa, amirite? 🙂
Hi Monique! Wow! What a great looking bowl of soup! Turmeric is one of fave spices, full of good things for your body! Thanks for the great recipe, looking forward to making this today!
Looks Delic If I am not a fan of coconut do I just leave it out or substitute it for something else
Thanks
You can use regular milk if you’d like, I just prefer coconut milk for flavor and texture in this version!
This looks great! Pinned!!
Can’t wait to try this Monique!
Looks good and I appreciate the nutritional break down information. I try to stay around 400 per meal and this soup looks like a complete meal with lots of fiber too.
This looks so good! Perfect for these cold winter nights! I’ve been looking for more ways to use tumeric. Thanks for the recipe!
Hi Monique, I just made this with curry powder instead of just turmeric and it’s now my new favorite soup. Wind chill here is -25 deg. so staying home, sipping on your soup, watching Shrek with my dog….Life is good!
I made this soup today. It was an instant hit with my visiting daughter and son-in-law. When I asked what part of dinner did they like best, the answer was the soup! I thought they would say the jumbo shrimp cocktail. Will definitely make this soup over and over again.
I feel like this would be delicious on top of the shrimp cocktail!!!
I just made the soup and it’s AWESOME. I make soup every weekend in the winter months and it’s so nice to add some variation. This healthful bowl is perfect. Thanks!
This looks so cozy! I think I’ll swap the chicken for tofu and add this to next week’s meal prep. YUM.
It’s so chilly in my apartment right now and this soup looks so cozy and delicious! Also, these photos are beautiful – so bright and colorful!
Just making this tonight with lentils instead of chicken. Can’t wait to try it !
This looks absolutely scrumptious, and I love the mixture of flavors you put in here! Turmeric is so good for you, and I’m always looking for new ways to cook with it. Definitely adding this to my to-make list!
This looks so cozy and warm. I am totally making this!
Madie it and it’s awesome! Used a little less chicken broth and it’s a very rich dish. Yum!!!
My whole family really loves this soup! Even my kiddos! thanks:) It gets better with a day or two in the fridge as well.
This soup is absolutely delicious!!! Thank you for a creative, flavorful, warming soup!!
Great recipe! My teen and husband enjoyed it as well
Looks awesome. Definitely one I’ll be trying one day
Find your recipe here 🙂
Sooo it might be summer but I was craving this soup!! Definitely my comfort go-to soup… even when it’s 80 degrees outside. That’s how good it is!
You’re the best.
I’ve been craving soup lately too – so crazy! And love this one…so glad you enjoyed!
This soup is delicious! However for us the jalepenos did not provide enough heat, I added cumin and red curry powder for a little more. This complemented the flavor of the soup perfectly!
This recipe is great for adjusting the spice based on preference! Your seasonings sound great – I usually add a few dashes of hot sauce to mine 🙂
Could you do this in the Instant pot?
I haven’t tried it so I’m not 100% sure about the timing, but I think that should work!
This soup has become a family favorite. I always add a second can of chickpeas, and have substituted shrimp for the chicken, which is also delicious. Just had to say thank you for the recipe. I’m making a batch for dinner tonight.
Can I use almond milk instead of coconut milk? I have everything else in the house and don’t feel like running to the grocery store
Hi Lauren! In this recipe the coconut milk is essential for the flavor in the soup as it’s what creates the broth. I wouldn’t recommend almond milk mixed in here!
I made this tonight, and it is truly glorious! After a blizzard and a few weeks of FREEZING temps in Boston this simply warmed my soul. Not to mention it is SO delicious and healthy. I didn’t change anything about the recipe, it was perfect, thank you!
This is perfect for a cold day! I’m so happy you loved this – it’s one of my absolute favorites 🙂
Just made this. Served with dollap of Greek yogurt and red pepper flakes. Awesome
Yum! So glad you enjoyed!
This soup is simply amazing. I keep returning to it over and over again. The first time I left the potatoes out, just baked them separately since my son is adverse to them. And most recently I didn’t have any red bell pepper on hand so substituted some leftover Romesco soup I had made the day before. All in all this is a wonderful delicious and feels so healing meal.
This soup is AMAZING! The flavors remind me of my favorite dish at our awesome local little Thai place. I made this last night, heated it up for lunch today and the flavors were even better! I like it over basmati rice too! Great recipe
I’m so happy you enjoyed this one! I’ll have to try it over basmati next time, too 🙂
We made this again last night for the umpteenth time. I had to come here today to say Thank You. This is one of our most favorite dishes. We love making it together & are always amazed how incredible it tastes. We use this as a refrigerator clean out dish, every vegetable goes wonderful in it! Thank you!!!
So happy to hear that, Nicola! This is definitely one of my absolute favorite recipes (especially in the winter). I’m so glad you guys get to make it together! Enjoy 🙂
This is possibly the best soup I have ever had. I have made it multiple times and my family asks for it over and over. I use carrots instead of sweet potatoes, add an extra can of garbanzos because I love them, and sometimes use shrimp instead of chicken. I’m going to have a big bowl right now!
I’m so happy to hear that, Amy! Your swaps and add-ins sound absolutely delicious. Enjoy!
Best. Soup. Ever. I’ve had this recipe saved on Insta for some time and finally got around to making it. It is full of flavor, texture and super creamy without feeling like you chugged a bottle of heavy cream. I’ll be making this time and time again. Thank you!!
Looks great! Can I substitute veggie stock for chicken broth?
Yep!
Absolutely delicious. Even managed to convert my non-soup-eating-husband. He loved it, saying it was like eating a curry without the rice. I will be making two batches this week, one without chilli as my daughter was very upset that it was too spicy for her,
Can I use regular potatoes.
Sure! I like using sweet potatoes for their flavor, but regular potatoes will work here too.
Enjoy this soup so much. It has become a regular in our home. Thanks for a great recipe!!
Ours turned out incredibly bland. I’m not sure why; my only guess is that we tend to make incredibly flavorful food and maybe the previous reviewers are used to more subtle flavors?
However, with a few tweaks, we loved this soup. We added a lot of extra salt, 2 additional tablespoons of peanut butter, and a few tablespoons of curry powder. I loved dipping garlic naan in my bowl.
Next time I may try cooking the chicken in yellow curry paste in lieu of adding curry powder. Carrots would also be a great addition.
I’m surprised to hear that! I do like my recipes super flavorful. It could be the brand of spices used, too (some curry powders have a kick of heat, etc.) Glad you enjoyed this one with some additions!
Hi Monique. I just discovered this recipe at the bottom of your list of 16 slow cooker recipes. I can’t believe I missed it when you posted it originally! One question – the recipe calls for 1 cup of coconut milk, but the video uses the entire can; which should it be? Thanks!
Hi! Just fixed it. It’s the entire can 🙂
Thanks, Monique! I’m making this tomorrow. It sounds perfect for a cold VA day!
I made this tonight for dinner; it’s another favorite! I took the shortcut with rotisserie chicken, used 3 cups of chicken broth and added 1 cup of peas at the end. Beautiful and delicious! Thank you for another great recipe!
The perfect shortcut! Glad you loved this one, Connie!
Just want to mention that the recipe still says “cup” of coconut milk instead of can! I just added the rest of my can and am looking forward to trying this!
Thank you for the catch! I’ve updated this.
I made this soup tonight and LOVE it! So yummy and filling. The only thing I changed was to replace the jalapeno peppers with one roasted poblano and a sprinkle of red pepper flakes. This one’s a permanent add to my recipes.
Delicious! So happy you loved this one.
Do you think you could sub quinoa or sweet potato for that chickpeas? I don’t digest them well but this sounds so good
Sure! I would just add the quinoa a bit later in the process so that it doesn’t get overcooked (cooking for just about 15 minutes or so).
This has become my favorite soup! The turmeric is so bright! I add a little cumin and garam masala before simmering, as well. 🙂 I had no coconut milk tonight, so substituted almond milk, and it actually turned out just fine (I still think the coconut milk is preferred, but it was still YUMMMMM). Thanks!
So happy to hear that! Cumin + garam masala sounds delicious.
I’ve made this before and loved it! Wondering what type of seafood would be the best substitute for chicken…thinking shrimp might be tasty with this flavor profile. I am feeding a pescatarian (no meat, but seafood is ok) and will use homemade veggie broth.
Great question! I think shrimp would be the best option 🙂
Thanks for your expert advice, it’s much appreciated.
I love this recipe. So tasty and nourishing. I’ve got a batch on the stove right now. I added kale this time because I had extra on hand. I like to make pot of this and then freeze portions for easy lunches. I’ve got 3 kids under 5, so it’s a treat to know I can grab something tasty and healthy.
Love the addition of kale! Perfect for meal prep lunches.
We love your soup! Our new favorite! 5 stars!
Amazing!! Thank you 🙂
Do you use natural peanut butter that has no added sweetener?
Yep!
This is my go-to dish when I am feeling under the weather.
This is the best soup ever. Since I first made it over a year ago I think I’ve made it nearly every week! I always use about double the amount of ginger and add bok choy at the end. A friend of mine makes it for her and her kids and leaves out the jalapeños, she also adds kale at the end. We’ve both made it with tofu instead of chicken for a vegetarian option too. It works with all variations!
Love that! Great idea for customizing 🙂
This soup was amazing and big hit for my family. Even my mom loved it and she’s hard to please. I just added a tiny bit more salt for personal preference but the recipe didn’t even call for it honestly. Also it was just a tad too much juice for me so I made rice separately to help soak it up but honestly I wouldn’t change a thing about the recipe it was a real winner! Ashley
So happy to hear that, Ashley! Glad you were able to tweak it a bit for personal preferences 🙂
We loved it and will definitely make it again!
So happy to hear that!
sounds delicious! 🙂 I could use some of that warm soup right now! Thanks for sharing x
Absolutely! Hope you get a chance to try it 🙂
Incredible. Super easy and surprisingly delicious.
Absolutely! So good.
YUM! Doubled the recipe it was so tasty. I added a little Garam Masala and am thinking next time might also add some rice noodles or pearled cous cous like your other delicious chicken soup. Thank you for your wonderful recipes! Keep em coming!
Love that idea! So delicious 🙂
Hi there! I made this soup today and it was great. Tasty, satisfying and comforting, great for the autumn evenings that soon will be upon us. My family loved it too and we will certainly do it again. Thank you for sharing, I am a big fan!
So happy to hear that! The perfect soup for the colder months 🙂
Wonderful soup! It hit the spot on a blustery autumn day. I used roasted jalapeño instead of fresh. It was lovely; my husband was a fan. If I’d had a lime, I would’ve served w/ slices, but it was still delicious without. Thanks for the consistently great recipes!
This soup is everything!! The peanut butter gives it an incredibly decadent flavor (don’t skip it!). We always always double so we have extra to freeze for another dinner down the road.
My favorite soup of all. It tastes decadent – perfect blend of flavors. I use young green chickpeas to add color.
Perfect! So glad you love this one!
My husband and I both loved this. Perfect for a winter meal! Can’t wait to warm some leftovers up for lunch today !
So happy to hear that!
This is wonderful soup!! So easy to make and fantastic flavours. Can this soup be frozen? I would love to always have some on hand.
So glad you enjoyed! And yes, it should freeze well 🙂
Can’t wait to make this! Would using a slow cooker also work or what adjustments should be made?
Yes that should work! You can add everything to your slow cooker and cook on low for 7-8 hours or on high for 3-4. I’d suggest keeping the chicken whole (instead of cubing) and simply shredding it and adding it back to your slow cooker once it’s done cooking.
Did a lot of modifications on this as I didn’t realize I didn’t have all the ingredients. Had no red peppers so used carrots, no sweet potatoes so used Yukon Gold. No coconut milk and so used a little 1/2 and 1/2. The flavors were surprisingly mellow I cut down on the fresh ginger and peanut butter. Flavors were subtle and peanut butter was good too. Husband is picky so had to be more cautious than I would have liked. Really surprising flavors and taste but in a really good way. I thought it would be over the edge chicken soup but not so.
I’m glad those swaps worked out well!
Perfect for a rainy day! Spicy, filling, and satisfying
Absolutely! One of our favs, too 🙂
Delicious soup we make regularly! We like to also make it with crumbled tofu instead of chicken and use fresh turmeric for even more flavour!
Love it! Glad it’s a favorite!
This is one of my favorite Ambitious Kitchen soup recipes. I have made this soup so many times, especially in the last year and this past winter. Its so warm, comforting, and tasty. The warm turmeric and creamy coconut milk in combination with the fresh cilantro and green onions makes this soup incredibly tasty. This is a permanent recipe in my soup rotation!
I’m so glad! It’s one of our favs to make in the winter 🙂
So tasty! I made a few nights ago for myself and two friends. I realized I didn’t have chickpeas so I served the soup over top of rice noodles! I also added red curry paste with the turmeric for some heat. Loved it!!
That all sounds incredible! I’m so happy you loved it 🙂
This may be the best soup we’ve ever made! It’s so full of flavor and absolutely delicious!!! The coconut milk thickens it just enough but it’s still very light. We used shredded chicken and added in just before stirring in the turmeric which worked perfectly. Other than subbing carrots for sweet potatoes (my husband isn’t fan!) we followed the recipe exactly and I wouldn’t have changed a thing. My new favorite soup for sure! Thank you!!!
Ahhh so glad to hear that!! Great idea to sub in the carrots. Thanks so much for the nice review!
Easy to follow recipe turned out delicious! Highly recommend this – the flavor is outstanding very fresh and tasty! I added some fresh chopped kale and let it simmer longer- about an hour or so.
I’m so glad you loved it, Charlotte! Great idea to add kale, sounds amazing.
So delicious! I love the chicken and chickpea combination – great textures in the soup. Also love the turmeric and Jalepeno flavors that stand out.
Ahh this is amazing! SO happy you’re a fan, Shannon ❤️
Very yummy soup! I cooked my chicken breasts whole in the soup and then shredded them. The heat from the jalapenos was perfect, for me, but I did add a tablespoon of yellow curry paste at the end for additional flavor. Very good!
Absolutely delicious, definitely a keeper and will make it many more times!
Prep and cooking time are very convenient.
Thanks!!
Yay! I am so glad that you are enjoying this soup 🙂
Another recipe that does not disappoint! The flavors are so amazing not to mention how it makes your whole kitchen smell magical. The fresh ginger added so much flavor. This is a new cold weather meal staple in my house.
This one’s truly perfect for the colder months. Happy you loved it!
How big or how much is a “medium” sweet potato? Volume or weight measures are much more useful!
About 1.5-2 cups diced sweet potato should be good!
This is SO GOOD! I make it often. It’s perfect as it is, but below are some variations if you’d like to try.
I add: frozen veggies, sometimes tofu for extra protein, dash of fish sauce. Wilt fresh spinach at the end. Cherry tomatoes into the pot, allow them to burst for added acid and umami.
Way to play around with it: if you have a Curry Paste, throw a tBsp into the chicken, Or Tbsp Garam Masala or curry powder.
I skip the peanut butter and don’t miss it. Sometimes add crushed peanuts on top w/ cilantro and lime.
Serve with: plain rice or noodles, if you’re not using the potato.