Lemon Turmeric Chicken Soup Packed with Protein

When you need a meal that’s comforting, nourishing, and easy to make ahead, this High-Protein Lemon and Turmeric Chicken Soup checks all the boxes. It’s warm, flavorful, and loaded with good-for-you ingredients like anti-inflammatory turmeric, digestion-soothing ginger, and vitamin-rich sweet potatoes.

Whether you’re recovering from a cold, easing back into healthy eating, or making something hearty for a loved one, this soup feels like a hug in a bowl. Even better? It’s make-ahead friendly and perfect for doubling.

Why This Soup Works

This recipe balances flavor and function with ingredients that offer powerful health benefits:

• Chicken thighs add depth of flavor and provide complete protein, including all nine essential amino acids needed for muscle repair, immune function, and cell growth.

• Turmeric and ginger work together to fight inflammation, support digestion, and even aid in pain relief. Curcumin, the active compound in turmeric, has been linked to reduced cancer risk and improved joint health.

• Sweet potatoes are rich in beta carotene, a precursor to vitamin A, supporting vision and heart health.

• Kale adds fiber and phytonutrients that may reduce the risk of chronic illness, including heart disease and certain cancers.

• Lemon juice, added at the end, provides a bright, citrusy finish that enhances the soup’s flavors while preserving the color and nutrients in the greens.

Test Kitchen Tips for Success

• Use bone-in, skin-on chicken thighs to enhance the flavor of store-bought broth. Don’t worry the skin is removed after cooking, so you still get a lean protein result.

• If your chicken thighs are larger than 6 ounces, add them to the pot 10 minutes before the sweet potatoes so everything finishes cooking at the same time.

• Add the lemon juice at the end to keep the kale from discoloring. If you’re making this ahead, wait to add the lemon until just before serving.

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, sliced into ½-inch half-moons (about 4 cups)

• 5 ounces packed baby kale (or chopped kale/baby spinach)

• 2 tablespoons fresh lemon juice, plus more to taste

Directions

1. Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and ginger. Cook, stirring frequently, until softened and beginning to brown, 6 to 8 minutes.

2. Stir in bay leaf, turmeric, coriander, salt, and pepper. Cook for 1 minute, until fragrant.

3. Add chicken thighs, broth, and sweet potatoes. Bring to a strong simmer over high heat.

4. Reduce heat to medium-low and simmer gently for 15 to 18 minutes, or until sweet potatoes are tender and chicken reaches 165°F.

5. Transfer chicken to a plate and let cool slightly. Remove and discard the bay leaf.

6. Stir in kale and cook until just wilted, about 1 minute. Remove from heat.

7. Remove skin and bones from the chicken and shred the meat. Stir shredded chicken and lemon juice into the soup. Taste and add more lemon juice if desired.

The Bottom Line

This lemon and turmeric chicken soup isn’t just delicious it’s packed with powerhouse nutrients to support your immune system, soothe inflammation, and leave you feeling nourished. It’s the kind of recipe you’ll turn to on repeat all season long.

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