This High-Protein Lemon & Turmeric Chicken Soup is a comforting and nutritious dish packed with flavor and health benefits.

Scale

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

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent, about 5 minutes.
Stir in the bay leaf, turmeric, coriander, salt, and pepper. Cook for an additional 2 minutes, until fragrant.
Add the chicken thighs to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for 20 minutes.
Remove the chicken, let it cool slightly, then shred the meat, discarding the skin and bones.
Return the shredded chicken to the pot and add the sweet potatoes. Simmer until the sweet potatoes are tender, about 10 minutes.
Stir in the baby kale and lemon juice, cooking just until the kale wilts. Adjust seasoning with additional lemon juice if desired.

This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 3 months.

Keywords: High-Protein Lemon & Turmeric Chicken Soup, chicken soup, healthy recipes, protein-rich soup, turmeric soup