Now here’s a soup to brighten up a cold winter day! I looked to the flavors of Morocco for inspiration for this lemon chicken chickpea soup.
The soup is seasoned with turmeric, cumin, and ginger—spices that not only warm the belly but give the soup its vibrant golden hue.
The sharpness of the lemon is balanced by the warmth of the chickpeas, and we’ve added some basmati rice to give the soup more body.
The result? A bright, warm, and wonderfully satisfying chicken soup.
And, if you, like me, are fending off a cold, you need this chicken soup! Ginger, turmeric, and of course the chicken, are all power fighters when it comes to cold season. Enjoy!
Lemon Chicken Chickpea Soup Recipe
Ingredients
- 1 1/4 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 Tbsp olive oil
- 1 onion, chopped (about 1 1/2 cups)
- 1 celery rib, chopped (about 1/3 cup)
- 4 cloves garlic, minced (about 1 1/2 Tbsp)
- 1 teaspoon grated fresh ginger (or powdered ginger)
- 2 bay leaves
- 6 cups chicken stock
- 2-3 strips of lemon zest from one lemon
- 2 Tbsp lemon juice
- 1/3 cup basmati rice
- 1 15-ounce can chickpeas, drained
- Cilantro or parsley for garnish
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