Photo: Caitlin Bensel
Active Time
15 Mins
Total Time
50 Mins
Yield
Serves 6 (serving size: about 1 1/3 cups)

We gave the ultimate comfort food a restorative upgrade by adding anti-inflammatory and antioxidant-rich ingredients like turmeric, ginger, and garlic. In place of noodles, which tend to swell in soups overnight, we look to budget-friendly chickpeas to add texture and boost the fiber content. As with most soups, the magic is in the broth: Searing the chicken thighs first creates browned bits that add savory richness, while coconut milk lends a silky finish. Whether it’s holiday stress or under-the-weather blues getting you down, this recipe will help restore and recharge you. 

How to Make It

Step 1

Heat olive oil in a Dutch oven over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 3 minutes on each side or until browned. Transfer to a plate.

Step 2

Reduce heat to medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add turmeric, ginger, garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 1 minute. Add stock and chickpeas. Return chicken to pot; increase heat to high. Bring mixture to a boil. Reduce heat to medium; simmer 15 minutes or until chicken is cooked through.

Step 3

Place chicken on a cutting board, and use two forks to shred; return to pot. Stir in coconut milk, basil, and lime juice; cook 5 minutes.

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