Food Recipes Spiced Chicken and Chickpea Soup 5.0 (1) 1 Review This comforting and easy chicken soup is flavored with warm spices and punchy ginger. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Published on January 3, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 20 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts This is the chicken soup we're making over and over again on the days when we're seeking a bit of extra comfort. The first step is searing coriander-turmeric seasoned chicken thighs to build flavor. Then the chicken thighs simmer along with carrots and canned chickpeas in a broth infused with garlic, lemon, and ginger. Once the chicken is cooked through, shred it with two forks and return it to the pot with lemon juice and a few handfuls of dark leafy greens. The recipe calls for spinach, but torn kale or Swiss chard leaves are a great swap. Ingredients 2 teaspoons ground coriander 1 teaspoon ground turmeric ¾ teaspoon kosher salt 1 pound boneless, skinless chicken thighs 2 tablespoons olive oil 1 cup thinly sliced carrots (from 3 small carrots) 1 tablespoon minced garlic (from 3 cloves) 1 tablespoon grated fresh ginger (from a 1-in. piece) 1 15-oz. can chickpeas, drained and rinsed 4 cups lower-sodium chicken broth 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon) 3 cups baby spinach Directions Combine coriander, turmeric, and salt in a small bowl. Rub chicken thighs evenly with mixture. Heat oil in a large pot or Dutch oven over medium-high. Add chicken; cook, undisturbed, until deep golden on 1 side, about 4 minutes. Transfer to a plate. Add carrots to pot; cook, stirring often, until softened, about 2 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add chicken, chickpeas, broth, and lemon zest. Bring soup to a boil. Reduce heat to medium-low; simmer, covered, until carrots are tender and chicken is cooked through, about 15 minutes. Remove chicken, shred into bite-size pieces, and return to pot. Add lemon juice and spinach to pot; cook, stirring constantly, until spinach wilts, about 1 minute. Nutrition Facts Per Serving: 358 calories; fat 13g; cholesterol 80mg; sodium 1,292mg; carbohydrates 32g; dietary fiber 9g; protein 28g; sugars 7g; saturated fat 2g. Rate it Print Nutrition Facts (per serving) 1 Calories Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1 % Daily Value * *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.