A warm, vibrant, protein-packed soup made with tender chicken, chickpeas, sweet potatoes, and a silky turmeric-coconut broth. Rich with ginger, garlic, and a hint of creamy peanut butter, it’s a cozy, nourishing bowl perfect for chilly days.
Why You’ll Love This Recipe
This soup brings together bold flavors and wholesome ingredients in a deeply comforting way. Turmeric and ginger add warmth and natural color, while coconut milk and peanut butter lend a luscious, lightly creamy texture. Chickpeas and chicken provide satisfying protein, and sweet potatoes deliver subtle sweetness. It’s simple to prepare, reheats beautifully, and balances sweet, spicy, and savory notes in every spoonful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 teaspoon coconut oil
3 cloves garlic, minced
2 teaspoons freshly grated ginger
2 jalapeños, seeded and diced
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 small white onion, diced
1 red bell pepper, thinly sliced
1 medium sweet potato, peeled and diced into small cubes
1 1/4 teaspoons ground turmeric
4 cups low-sodium chicken broth
1 can (15 oz) chickpeas, rinsed and drained
1/2 teaspoon salt
Freshly ground black pepper, to taste
1 can (15 oz) light coconut milk
2 tablespoons all-natural creamy peanut butter
Fresh cilantro and green onions for garnish
Directions
Heat the coconut oil in a large pot over medium-high heat. Add the garlic, ginger, jalapeños, and chicken. Brown the chicken for 3–4 minutes.
Stir in the onion, red pepper, and sweet potato. Cook for 5–7 minutes, stirring occasionally, until the sweet potatoes begin to soften and the chicken is no longer pink.
Add the turmeric and stir to coat the chicken and vegetables.
Pour in the chicken broth and add the chickpeas, peanut butter, coconut milk, salt, and pepper. Stir well, bring to a boil, then reduce the heat to low. Simmer uncovered for 20–30 minutes or until the sweet potatoes are tender.
Taste and adjust seasonings. Add a dash of hot sauce if you prefer more heat.
Ladle the soup into bowls and garnish with fresh cilantro and green onions.
Vegetarian version: Replace the chicken with an additional can of chickpeas.
Nut-free option: Omit the peanut butter or replace it with cashew butter.
Extra heat: Add crushed red pepper flakes or a splash of hot sauce.
Leftover chicken shortcut: Use 2 cups of cooked, shredded chicken and add it during the simmering stage.
Added greens: Stir in a handful of spinach or kale during the last few minutes of cooking.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave, adding a splash of broth if the soup thickens. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
How spicy is this soup?
It has mild to moderate heat from the jalapeños, but you can adjust by adding more or fewer peppers.
Can I meal-prep this soup?
Yes, it stores and reheats very well, making it ideal for weekly meal prep.
Can I freeze it?
Absolutely. Freeze in portions for up to 2 months.
Can I use full-fat coconut milk?
Yes, it will make the soup richer and creamier.
What can I substitute for jalapeños?
Use serrano peppers for more heat or green chilies for a milder flavor.
Can I use chicken thighs instead of chicken breast?
Yes, boneless skinless thighs work well and stay very tender.
Can I make this soup thicker?
Simmer longer or mash a few chickpeas and sweet potatoes into the broth.
How do I make it less spicy?
Reduce the jalapeños or remove the ribs and seeds completely.
Can I cook this in a slow cooker?
Yes. Sauté aromatics and chicken first, then transfer everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.
Is this soup gluten-free?
Yes, all listed ingredients are naturally gluten-free.
Conclusion
This Golden Turmeric Chickpea Chicken Soup brings warmth, nourishment, and vibrant flavor to your table with minimal effort. Whether you enjoy it fresh off the stove or reheated throughout the week, it delivers comfort in every bowl. It’s a nourishing, hearty dish you’ll return to all winter long.
This Golden Turmeric Chickpea Chicken Soup is a warm, nourishing blend of chicken, chickpeas, sweet potatoes, and vibrant spices simmered in a creamy turmeric-coconut broth. With bold flavor, comforting texture, and a hint of heat, it’s perfect for chilly days.
Ingredients
1 teaspoon coconut oil
3 cloves garlic, minced
2 teaspoons freshly grated ginger
2 jalapeños, seeded and diced
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 small white onion, diced
1 red bell pepper, thinly sliced
1 medium sweet potato, peeled and diced
1 1/4 teaspoons ground turmeric
4 cups low-sodium chicken broth
1 can (15 oz) chickpeas, rinsed and drained
1/2 teaspoon salt
Freshly ground black pepper, to taste
1 can (15 oz) light coconut milk
2 tablespoons all-natural creamy peanut butter
Fresh cilantro and green onions, for garnish
Instructions
Heat coconut oil in a large pot over medium-high heat. Add garlic, ginger, jalapeños, and chicken. Sauté for 3–4 minutes until the chicken begins to brown.
Add onion, red bell pepper, and sweet potato. Cook for 5–7 minutes, stirring occasionally.
Stir in turmeric to coat the ingredients evenly.
Pour in chicken broth, then add chickpeas, coconut milk, peanut butter, salt, and pepper. Stir well.
Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes until sweet potatoes are tender.
Taste and adjust seasoning. Add hot sauce if desired for extra heat.
Ladle into bowls and garnish with chopped cilantro and green onions. Serve hot.
Notes
For a vegetarian version, substitute chicken with extra chickpeas.
Use full-fat coconut milk for a richer soup.
Stir in greens like kale or spinach at the end for added nutrition.
Simmer longer or mash chickpeas for a thicker consistency.
Swap peanut butter with cashew butter for a nut-free alternative.
