This lemon and turmeric chicken soup is comforting and packed with protein.

Turmeric, which is known for its anti-inflammatory properties, gives the soup its vibrant yellow hue.

Its the perfect meal for when youre sick or simply warming up on a chilly day.

an image of the High-Protein Lemon & Turmeric Chicken Soup

Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel

We love tender-crisp baby kale, but chopped kale or baby spinach can be used in its place.

Its packed with protein and plenty of fiber-rich veggies like sweet potato and kale.

Meanwhile, anti-inflammatory turmeric and ginger provide depth of flavor.

an image of the ingredients to make the High-Protein Lemon & Turmeric Chicken Soup

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel

Read on for our best tips and tricks below for making this delicious soup.

Transfer the chicken to a plate to cool slightly, about 5 minutes.

Remove and discard the bay leaf.

an image of a sweet potato being tested from the broth

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel

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.

an image of the kale added to the soup

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel

To make ahead

Cover and refrigerate for up to 4 days.

Let it thaw in the refrigerator before reheating in the microwave in 1-minute increments until heated.

You may need to add more broth.

an image of the chicken being shredded before going back into the soup

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel

it’s possible for you to use baby spinach in place of the baby kale.