Photo by Scott Suchman and food styling by Marie Ostrosky; for The Washington Post
This chicken soup is the very essence of healing goodness: comforting, belly-warming and full of flavor. The broth gets its golden hue from turmeric, and layers of flavor from ginger and garlic, all known for their anti-inflammatory benefits. With green beans, spinach and chickpeas, it is chock full of texture and vegetable nutrition, too. To make the soup vegetarian, use vegetable broth and omit the chicken.
2 tablespoons olive oil
2 medium carrots (5 ounces total), diced
2 stalks celery, diced
1 medium yellow onion (about 8 ounces), diced
1 tablespoon finely grated fresh ginger
2 cloves garlic, minced or finely grated
1 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
8 cups low-sodium chicken broth
8 ounces boneless, skinless chicken breast
One (15-ounce) can no-salt-added chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
4 ounces green beans, trimmed and cut into 1-inch pieces (1 cup)
2 cups baby spinach, coarsely chopped
In a large soup pot over medium heat, heat the oil until shimmering. Add the carrots, celery and onion and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the ginger, garlic, salt, pepper and turmeric and cook for 1 minute more. Add the broth and bring to a boil.
Reduce the heat to medium-low and add the chicken. Simmer, uncovered, until the chicken is cooked through, 20 to 25 minutes. Transfer the chicken to a plate.
Add the chickpeas and green beans to the pot, increase the heat to medium-high and return the broth to a boil. Reduce the heat to medium-low and simmer, uncovered, until the green beans are tender, about 10 minutes.
While the green beans are softening, use two forks to tear the chicken into bite-size pieces. When the green beans are tender, return the chicken, with any accumulated juices, to the pot. Stir in the spinach and cook until wilted, about 1 minute. Remove from the heat, ladle into bowls and serve hot.
Makes 6 servings
Serving size: Scant 2 cups
Per Serving: Calories 242; Total Fat 9g (Sat Fat 2g); Protein 20g; Carb 24g; Fiber 6g; Cholesterol 28mg; Sodium 547mg: Sugars 6g (including 0g added sugars)