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High Protein Lemon & Turmeric Chicken Soup

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This lemon and turmeric chicken soup is comforting and packed with protein. Turmeric, which is known for its anti-inflammatory properties, gives the soup its vibrant yellow hue. It’s the perfect meal for when you’re sick or simply warming up on a chilly day. We love tender-crisp baby kale, but chopped kale or baby spinach can be used in its place.

Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (2-inch) piece fresh ginger, peeled and cut into matchsticks
  • 1 bay leaf
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 (6-ounce) bone-in, skin-on chicken thighs, trimmed
  • 5 cups unsalted chicken broth
  • 2 medium sweet potatoes, scrubbed and sliced into ½-inch-thick half-moons (about 4 cups)
  • 5 ounces packed baby kale (5 ounces)
  • 2 tablespoons fresh lemon juice, plus more to taste
Directions:
  1. Heat 2 tablespoons oil in a large saucepan or medium Dutch oven over medium heat. Add chopped onion, minced garlic and cut ginger; cook, stirring often, until the onion softens and starts to brown, 6 to 8 minutes. Add 1 bay leaf, 1 teaspoon turmeric, ½ teaspoon each coriander and salt and ¼ teaspoon pepper; cook, stirring constantly, until fragrant, about 1 minute. Add trimmed chicken, 5 cups broth and sliced sweet potatoes; bring to a vigorous simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until the sweet potatoes are tender but not falling apart, and an instant-read thermometer inserted into the thickest portion of chicken reads at least 165°F, 15 to 18 minutes.
  2. Transfer the chicken to a plate to cool slightly, about 5 minutes. Remove and discard the bay leaf. Meanwhile, add 5 cups kale to the soup; cook, stirring constantly, until just wilted, about 1 minute. Remove from heat.
  3. Remove and discard skin and bones from the chicken; shred the chicken. Stir 2 tablespoons lemon juice and the shredded chicken into the soup. Season with additional lemon juice to taste.
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