Turmeric chicken soup

Turmeric chicken soup

Total: 30 Min. | Active: 15 Min.
lactose-free, Low Carb
Nutritional value / person: 318 kcal
, Fat: 10 g
, Carbohydrate: 18 g
, Protein: 38 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
2 garlic cloves, thinly sliced
30 g ginger, finely chopped
1 tsp turmeric
6 dl chicken bouillon


2 chicken breasts
2 bell pepper, cut into cubes
1 tin chickpeas (approx. 210 g), rinsed and drained
salt and pepper to taste
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How it's done

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Heat the oil in a pan. Briefly sauté the garlic, ginger and turmeric, pour in the stock, bring to the boil.


Add the chicken breasts, cover and simmer for approx. 15 mins. Remove the chicken, pull apart using two forks, return the chicken to the stock along with the peppers and chickpeas, continue to simmer for approx. 5 mins., season.

Good to know
Tip: Garnish with 2 tbsp of finely chopped coriander or parsley.

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