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High Protein Lemon & Turmeric Chicken Soup

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High Protein Lemon & Turmeric Chicken Soup

High Protein Lemon & Turmeric Chicken Soup

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.

Nutrition Information
  • Calories: 186 kcal
  • Carbohydrates: 43g
  • Protein: 19g
  • Potassium: 787mg
  • Fiber: 8g
  • Sugar: 11g

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

Instructions:

    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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