Lemon and Turmeric Chicken Soup

Chef's notes#

Tip to substitute spinach for kale seems like a solid suggestion.

Details#

• ⏲️ Prep time: 45 min
• 🍳 Cook time: 50 min

Ingredients#

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 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
• 5 ounces packed baby kale
• 2 tablespoons fresh 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.