Turmeric Chicken, Sweet Potato, And Kale Soup

Heat oil in a large Dutch oven over medium. Add carrots, onion, and garlic; cook, stirring often, until fragrant and slightly softened, about 3 minutes. Add ginger, lemon zest, turmeric, and 3/4 teaspoon of the salt; stirring to combine. Stir in chicken stock, and bring to a boil over medium-high. Add sweet potato, and reduce heat to medium-low; simmer, stirring occasionally, until sweet potato is tender, about 7 minutes. Stir in mushrooms; cook, stirring occasionally, until tender, about 3 minutes.

Whisk together lemon juice and egg in a small bowl until combined. Carefully add 1/4 cup warm broth from soup to egg mixture, whisking constantly to combine. Slowly pour egg mixture into soup; cook, stirring constantly, about 1 minute.

Add chicken, chickpeas, and kale; cook, stirring occasionally, until ingredients are heated through and kale is slightly wilted, about 3 minutes. Stir in chopped parsley, pepper, and remaining 1/4 teaspoon salt. Serve immediately.