High Protein Lemon Turmeric Chicken Soup (Printable version)

Golden, nourishing soup with tender chicken, turmeric, lemon zest, and baby kale for a protein-packed meal.

# What you need:

→ Proteins

01 - 1.1 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 3.5 oz baby kale

→ Broth & Liquids

07 - 6 cups low-sodium chicken broth
08 - 2 tablespoons fresh lemon juice
09 - Zest of 1 lemon

→ Spices & Seasonings

10 - 1.5 teaspoons ground turmeric
11 - 1 teaspoon ground cumin
12 - 0.5 teaspoon ground black pepper
13 - 1 teaspoon sea salt, or to taste
14 - 0.25 teaspoon crushed red pepper flakes, optional

→ Oils

15 - 1 tablespoon olive oil

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 4 to 5 minutes until softened.
02 - Stir in garlic, turmeric, cumin, black pepper, and red pepper flakes if using; sauté for 1 minute until fragrant.
03 - Add chicken pieces to the pot and cook for 3 to 4 minutes, stirring occasionally, until lightly browned.
04 - Pour in the chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until chicken is cooked through and vegetables are tender.
05 - Stir in the baby kale, lemon juice, and lemon zest. Simmer for an additional 2 to 3 minutes until the kale is wilted.
06 - Taste and adjust salt or seasonings as desired. Serve hot.

# Expert Advice:

01 -
  • It comes together faster than takeout, and you'll actually know what's in every spoonful.
  • The protein keeps you satisfied for hours, no afternoon energy crash.
  • Turmeric and lemon create this bright, almost magical flavor combination that tastes way more complicated than it actually is.
02 -
  • Add the lemon at the very end, not during cooking, because heat makes it taste bitter and less fresh; the brightness should be the last thing that hits your tongue.
  • If your turmeric tastes dusty or muted, replace it; ground spices lose their power over time, and this soup lives or dies on turmeric's golden warmth.
03 -
  • Make a double batch and freeze half in portions; turmeric soup tastes even better after the flavors have had time to think about each other.
  • If you're meal prepping, store the lemon juice and zest separately and stir them in right before eating so the soup stays bright instead of getting dull.
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