Turmeric Coconut Chicken Soup with Yogurt & Herbs

If there’s one dish you need this cold winter, it’s this turmeric coconut chicken soup with yogurt & herbs. I’ve been eating it on repeat over here, and I don’t see that ending any time soon…

Turmeric Coconut Chicken Soup

Oh gosh you guys…I don’t know if I’ve ever loved a recipe more. After being completely inspired by Alison Roman’s “The Stew“, I decided to look in my pantry and create something similar. What caught my eye of her dish was the bright, vibrant yellow color and the absolutely stunning garnishes on top.

Alison’s recipe is quite different, using chickpeas as a hearty base within the stew. My version is more of a chicken soup, with bold spices, carrots for some more texture, creamy coconut milk, and ALL the garnishes. I’ve also roasted some chickpeas with more spices and am using them as a crispy element on top.

It is exceptionally good. And the biggest secret is adding lots and lots of fresh herbs on top. And not just a little sprinkling of chopped parsley… I’m talking a generous handful of whole parsley leaves and fresh dill. Trust me, don’t skip this very crucial step. They blend right into the soup and add so much wonderful flavor.

Turmeric Coconut Chicken Soup

This turmeric coconut chicken soup has quickly become a staple in my kitchen. It uses mainly pantry ingredients, comes together rather effortlessly, is incredibly healthy yet intoxicatingly delicious, tastes warm and soothing, and makes for the best leftovers (just keep the garnishes separate, heat up the soup in a small saucepan, and then garnish right before eating). What more could you ask for?!

My ideal meal would include this rustic winter salad alongside the soup as well!

Quick note on the chicken…

When I created this recipe, I had some leftover roasted chicken (both white and dark meat with the skin on) laying around, so I peeled off the skin and shredded it up for the soup. It’s the PERFECT recipe to use up any leftover roasted chicken you have, or you can alternatively just roast the chicken fresh and shred it for the soup. I prefer skin-on, bone-in chicken so that it has lots of flavor when it roasts.

You can also add a pound of raw chicken to the soup as it’s simmering and let the chicken cook right in the soup. When it’s cooked through, pull out the chicken, shred it, and add it back in. While I much prefer the flavor of the roasted chicken, this method does work, too!

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Turmeric Coconut Chicken Soup with Yogurt & Herbs

Turmeric Coconut Chicken Soup

a hearty, healthy turmeric coconut chicken soup with yogurt, herbs, and crispy chickpeas

serves: 4

  • Author: Kayla Howey
Scale

Ingredients

Crispy Chickpeas

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1 tsp harissa powder
  • ½ tsp kosher salt
  • ¼ tsp granulated garlic
  • ¼ tsp ground cardamom

Turmeric Coconut Chicken Soup

  • olive oil
  • 1 onion, diced
  • kosher salt
  • 2 garlic cloves, minced
  • 1 tsp minced ginger
  • 1 lb carrots, peeled and sliced 1/8”
  • 1 ½ tsp ground turmeric
  • 1 tsp harissa powder
  • ¼ tsp ground cardamom
  • 1 can full-fat coconut milk
  • 1 qt chicken stock
  • 1 lb cooked, shredded chicken
  • 2 tbsp lime juice

Toppings

  • greek yogurt
  • lots of parsley leaves
  • fresh dill leaves
  • sliced green onions
  • squeeze of lime juice

Instructions

Crispy Chickpeas

  1. Preheat the oven to 425°F. Spread the drained chickpeas out onto paper towels and pat completely dry.
  2. Toss the chickpeas in a small bowl with the olive oil and spices.
  3. Spread them out onto a sheet pan in one, even layer.
  4. Roast for 25 minutes until crispy. Let cool before consolidating.

Turmeric Coconut Chicken Soup

  1. Heat a large, heavy-bottom pot (or Dutch oven) over medium heat. Add enough olive oil to coat the bottom of the pot. Once the oil is hot, add the onions and a good pinch of salt. Let sauté for about 6 minutes, stirring often, or until tender and slightly caramelized.
  2. Stir in the garlic and ginger. Cook for another minute. Add the carrots. Cook for 2-3 minutes. Lastly, stir in the turmeric, harissa powder, and cardamom.
  3. Pour in the coconut milk and chicken stock. Whisk until smooth. Bring the liquid to a simmer over medium heat. Reduce the heat to medium-low and let the soup simmer for about 15 minutes, stirring often.
  4. Stir in the shredded chicken and warm through. Lastly, stir in the lime juice. Taste the soup and season with more salt as needed.
  5. Ladle the soup into bowls and garnish with a dollop of greek yogurt, lots of parsley leaves, fresh dill leaves, sliced green onions, the crispy chickpeas, and a squeeze of lime juice.

Turmeric Coconut Chicken Soup

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