Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Heartwarming and flavorful, this veggie-packed soup is perfect for chilly days. Turmeric offers an antioxidant-powered edge while chicken keeps things hearty and satisfying in this fast soup that's ready in just over 30 minutes.

Darcy Lenz

Gallery

Credit: Photographer Antonis Achilleos, Prop Stylist: Heather Chadduck Food Stylist : Emily Nabors Hall

Recipe Summary

active:
30 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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