Soup Season has Commenced: Up 1st-Turmeric Coconut Chicken Soup

I have a deep affection for soup. It has so many endearing qualities: versatile, filling, body warming, easy to share, healthy – or at least potentially healthy, can be made ahead, perfect left overs…I could go on and on. Some of the most frequently made soups at our house are: THIS tomato soup, THIS tortellini soup, THIS DIY Tortilla Soup, and THIS baked potato soup. These and many more can be found here if you search for Soups.

But THIS soup, is a more recent addition and was made for us by our friend Amy. Last winter she called me up and said, “I want to make this Turmeric Chicken Soup and I think your family would like it, and I would love to share it.” Of course we jumped at this opportunity and we all devoured it!

Recently, she invited us for soup again and served it. She even sent us home with left overs. The family was negotiating who got the leftovers. And when I sacrificed for the team, I asked Amy for the recipe and put it on the meal plan for the following week.

The flavors are so complex and comforting!! It has a hint of Asian with the coconut milk and the harissa, but the fresh dill and parsley, and the roasted chick pea garnish make it so beautiful and unique. We served it with a pot of rice, because my people love a starch, and makes it more filling.

Turmeric Coconut Chicken Soup

from The Original Dish blog

Roasted 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

The 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


Greek yogurt

lots of parsley leaves

fresh dill leaves

sliced green onions

Instructions: Roasted Chickpeas

Preheat the oven to 425°F. Spread the drained chickpeas out onto paper towels and pat completely dry.

Toss the chickpeas in a small bowl with the olive oil and spices.

Spread them out onto a sheet pan in one, even layer.

Roast for 25 minutes until crispy. Let cool before consolidating.

Instructions: Soup

Prepare chicken: You can poach skinless boneless chicken breasts in a pot of simmering water, roast it in the oven, use a prepared rotisserie chicken, or however you want to ready a pound of chicken. 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.

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.

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.

Stir in the shredded chicken and warm through. Lastly, stir in the lime juice. Taste the soup and season with more salt as needed.

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.

Two warnings:

  1. Harissa is not an expensive spice, but one that was not on the shelf in my neighborhood grocery. It probably depends on how sophisticated your grocery is. Just keep this ingredient in mind when you plan to make it, to insure you have it on hand when you’re ready to make it.
  2. Turmeric, in case you haven’t noticed, can have intense staining powers. The vibrant color of turmeric is one of my favorite of her attributes. However, my daughter who has braces was very distraught when her light blue braces bands turned light green after eating this soup. To a 12 year old, this was distressing, as she was stuck with them for serval weeks. So, beware of your braces, or table cloth.

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