In a matter of dishes to face the cold, soups win by a landslide. We also love stews and stews, but a soup, with its nutritious broth, feels wonderful, and even more so if we suffer from any discomfort typical of the season. Is chicken soup recipe It goes beyond the typical homemade to nourish us with the flavor and properties of ingredients as aromatic as ginger or turmeric, with powerful anti-inflammatory.
Properties and benefits aside, the truth is that it is a very tasty soup that is not very heavy, but it is very satiating. We dispense with basic carbohydrates such as rice or pasta to add more protein combining chicken and chickpeas, which, if we have time, we can peel to make it even more digestible.
Peel and finely chop or grate the ginger and garlic. Heat a couple of tablespoons of oil in a large pot or casserole, over low heat, and cook these ingredients together with the turmeric, without letting them brown. Add the broth and let it infuse A few minutes.
Dry the breasts with kitchen paper, clean of possible traces of fat or bone and cut in half lengthwise so that they are not so large. Add to the pot, bring to a boil, cover and cook on low heat about 15-20 minutes, until the chicken is cooked inside.
Take the opportunity to wash and chop the previously peeled pepper and carrot into small cubes, and finely slice the green onion (or very fine spring onion, stems). take out the chicken carefully and crumble with two forks into bite-size pieces, or chop with a knife.
Return the chopped chicken to the pot along with the vegetables, stir and also add the drained and rinsed chickpeas. Cover and cook an additional 10-15 minutes, or until the vegetables are ready wanted. Taste and adjust salt and pepper, if necessary. You can reduce the broth by cooking for a few minutes uncovered, or add a little more liquid or water if you prefer it more brothy.
With what to accompany chicken soup with chickpeas, ginger and turmeric
A soup to warm body and soul is served at home with cut lemon to have a good trickling to taste, but perhaps it is a very Murcian custom. In any case, it will add a fresh, acidic touch that goes very well with this spoon dish, and we could also use lime, especially if we serve it with cilantro instead of parsley.
It’s about a satiating dish, complete and very nutritious, of which if we serve a good portion we will not need more on the menu to be more than satisfied, without weighing down the stomach. We can accompany it with a slice of good loaf bread, scolds or croutons that make a crunchy contrast. For dessert we stick with seasonal fruit, like some baked apples.
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