Pescatarian Cilantro-Lime Chicken Turmeric Soup
Total time55 min
Prep time15 min
Cook time40 min
4.5(13)
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Learn more →Ingredients
4 servings
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 celery stalks, sliced
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 6 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 can (14 oz) diced tomatoes, drained
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tsp salt, plus more to taste
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro, roughly chopped
For serving
- lime wedges, for serving (optional)
- sliced avocado, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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