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High-Protein Lemon & Turmeric Chicken Soup
This high-protein lemon & turmeric chicken soup is comforting and packed with protein.
Ingredients
- 2 tablespoonsextra-virgin olive oil
- 1 smallyellow onion, finely chopped (about 1 cup)
- 4 clovesgarlic, minced
- 1piece fresh ginger, peeled and cut into matchsticks
- 1bay leaf
- 1 teaspoonground turmeric
- ½ teaspoonground coriander
- ½ teaspoonsalt
- ¼ teaspoonground pepper
- 4bone-in, skin-on chicken thighs, trimmed
- 5 cupsunsalted chicken broth
- 2 mediumsweet potatoes, scrubbed and sliced into ½-inch-thick half-moons (about 4 cups)
- 5 cupspacked baby kale (5 ounces)
- 2 tablespoonsfresh 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.