| Did a friend forward this to you? Sign up here. A quick look back Happy new year, all! Before we get to tonight's recipe — a golden chicken soup that's especially belly-warming — I wanted to make sure you saw our list of Voraciously's Top 10 recipes of 2022. (Not to be confused with the top recipes for this newsletter, which we celebrated last month!) It's a delicious list of reader favorites. At the top was Nourish columnist Ellie Krieger's mango dessert cups, a no-cook, six-ingredient recipe that everyone loved. Next in line was Becky Krystal's carbonara, a creamy spin on the Italian classic. Spicy Sesame Chile Oil Noodles were No. 3, and, rounding out a carb-heavy list was Cincinnati Chili. Do browse the whole list — you might just find some new favorites to add to your rotation this year. This chicken soup clocked in as your seventh-most-viewed recipe of last year. It's another Nourish recipe, and as Ellie wrote, it's "the very essence of healing goodness. … 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." Bonus: It's easy to make this soup vegetarian, just use vegetable broth and skip the chicken.  | Today's recipe |  Photos by Scott Suchman for The Washington Post; food styling by Marie Ostrosky for The Washington Post | Golden Chicken Vegetable Soup With ChickpeasFind substitution suggestions and other tips below the recipe. Want to save this recipe? View it on Voraciously here and click the bookmark icon at the top of the page to add it to your Saved Stories List. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 6
Active time: 30 mins
Total time: 1 hour Ingredients - 2 tablespoons olive oil
- 2 medium carrots (5 ounces total), diced
- 2 stalks celery, diced
- 1 medium yellow onion (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 no-salt-added 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
Steps1. In a large soup pot over medium heat, heat the oil until it shimmers. 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. 2. 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. 3. 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. 4. 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. From cookbook author and registered dietitian nutritionist Ellie Krieger. Tested by Olga Massov. Nutrition information per serving (scant 2 cups), based on 6: Calories: 242; Total Fat: 9 g; Saturated Fat: 2 g; Cholesterol: 28 mg; Sodium: 547 mg; Carbohydrates: 24 g; Dietary Fiber: 6 g; Sugar: 6 g; Protein: 20 g
Substitution suggestions + other tips and ideas: - Instead of green beans >> try broccoli or more spinach.
- No celery? >> Use more carrots.
- Out of turmeric? >> You can skip it, but this soup will lose its golden hue.
 | Dessert | 🎧 "A Case of You" by Joni Mitchell.
📺 "Champions" trailer.
📖 "A real-life food critic reviews on-screen food critics" by Tom Sietsema in The Washington Post Magazine.
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