High-Protein Lemon & Turmeric Chicken Soup Recipe
This high-protein lemon and turmeric chicken soup is a comforting, anti-inflammatory meal perfect for chilly days or when you’re feeling under the weather. Featuring turmeric’s vibrant yellow hue and health benefits, tender chicken thighs, sweet potatoes, and nutrient-rich baby kale, it’s a flavorful Mediterranean-inspired soup that’s both wholesome and satisfying.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Main 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
- 2 tablespoons fresh lemon juice, plus more to taste
Instructions
- Sauté Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large saucepan or medium Dutch oven over medium heat. Add the finely chopped onion, minced garlic, and cut ginger. Cook, stirring often, until the onion softens and starts to brown, about 6 to 8 minutes.
- Add Spices: Stir in the bay leaf, ground turmeric, ground coriander, salt, and ground pepper. Cook, stirring constantly, until the spices become fragrant, about 1 minute.
- Simmer Chicken and Sweet Potatoes: Add the trimmed chicken thighs, unsalted chicken broth, and sliced sweet potatoes to the pot. Bring the mixture to a vigorous simmer over high heat, then reduce heat to medium-low. Simmer, stirring occasionally, until sweet potatoes are tender but still hold their shape and the chicken reaches an internal temperature of 165°F (74°C), about 15 to 18 minutes.
- Rest Chicken and Wilt Kale: Transfer the chicken to a plate to cool slightly, about 5 minutes. Remove and discard the bay leaf from the soup. Add the baby kale to the simmering soup and cook, stirring constantly, until just wilted, about 1 minute. Remove the pot from heat.
- Shred Chicken and Finish Soup: Remove skin and bones from the chicken and shred the meat. Stir the shredded chicken and 2 tablespoons of fresh lemon juice into the soup. Adjust seasoning by adding additional lemon juice to taste before serving.
Notes
- Baby kale can be substituted with chopped kale or baby spinach if preferred.
- For a deeper turmeric flavor, use fresh turmeric root instead of ground turmeric.
- This soup can be made ahead and refrigerated for up to 4 days.
- Remove skin from chicken before shredding to reduce fat content if desired.
- Adjust spice levels by varying the amounts of turmeric, coriander, salt, and pepper.
