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Turmeric, Chicken and Chickpea Soup*


Today felt like a good day to turn one of our regular soups into something extra special just by playing with textures and flavors. We achieved this with the help of our favorite new spice, turmeric.

Because it’s our first attempt, we needed a little help. This recipe, adapted courtesy of the Ambitious Kitchen, was awesome. What we loved most is that it’s a pretty quick meal to make and you know what? It tasted strangely familiar, like Campbell’s chicken noodle soup. So if you’re looking for a soup, mildly exotic yet still reminds you of your childhood, this soup is the one for you.


  • 2 small potatoes peeled and cubed
  • 1 red onion
  • 1 leek
  • 1 shallot (raw), chopped
  • 3 garlic cloves, chopped
  • 1 green onion, chopped
  • 1 teaspoon spicy paprika
  • 5 cup(s) chicken stock
  • 3 bay leaves
  • 2 tablespoons coconut oil
  • 2 teaspoons of ginger (fresh is best)
  • 1 Chicken thigh (cooked and chopped) 1 teaspoon ground turmeric
  • 1 can of chickpeas
  • 1 teaspoon of thyme
  • 1/2 jalapeno pepper chopped
  • 2 tablespoons balsamic vinegar Pinch salt and pepper to taste
  • 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
  • 1 tablespoon butter
  • 1 tablespoon, crème fraîche or fresh cream
  • 1 squeeze lemon
  • Garnish: coriander
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 30min
  • Cook30min
  • Meal Time Lunch
  • Serves 4


  1. Bring chicken stock to a boil.
  2. Add balsamic vinegar, thyme and bay leaves to the stock.
  3. Add salt and pepper to taste and cook for about 20 minutes.
  4. Chop potatoes, onions, leeks, garlic, and shallots and saute with coconut over high heat for roughly 3 minutes in a large stockpot.
  5. Then add the spices: paprika, ginger, and turmeric.
  6. Add chickpea but save the liquid.
  7. Add the boiling stock to the vegetable mixture continue cooking on low heat for 25 minutes.
  8. Near the end of cook time (ten minutes), remove the bay leaves.
  9. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
  10. Add milk and cream to the mixture in the blender.
  11. Blend to desired consistency. Re-add the soup to the kettle and add a splash of lemon juice.
  12. Add more salt and pepper to taste.
  13. Finish off with the final sprig of coriander, croutons, and grated cheese and serve in a bowl.

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