High Protein Lemon Turmeric Chicken Soup (Printable)

Golden turmeric and zesty lemon infuse tender chicken with baby kale in this hearty, protein-rich bowl.

# 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
14 - 0.25 teaspoon crushed red pepper flakes, optional

→ Oils

15 - 1 tablespoon olive oil

# Directions:

01 - In a large pot, heat olive oil 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 Hints:

01 -
  • The turmeric and lemon create this gorgeous golden color that somehow makes you feel healthier just looking at it.
  • Its that rare combination of genuinely nutritious and abundantly flavorful, without hours of simmering or complicated techniques.
02 -
  • Turmeric will stain everything it touches, including wooden spoons, plastic containers, and countertops, so be mindful as you work with it.
  • Adding the lemon juice too early makes it lose its brightness, so always save it for the final minutes of cooking.
03 -
  • Black pepper significantly increases the bioavailability of turmeric, so dont skip it, even if youre not a pepper fan.
  • For an even more velvety texture, add a swirl of olive oil or a dollop of yogurt to each bowl just before serving.
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