Lemon Turmeric Chicken Soup (Print Version)

Vibrant soup with zesty lemon, golden turmeric, and tender kale. High protein and gluten-free.

# What You'll Need:

→ Proteins

01 - 1.3 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

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

→ Broth & Liquids

07 - 6 cups low-sodium chicken broth
08 - Juice and zest of 1 large lemon

→ Spices & Seasonings

09 - 1½ teaspoons ground turmeric
10 - ½ teaspoon ground black pepper
11 - 1 teaspoon sea salt, or to taste
12 - ½ teaspoon dried thyme
13 - ¼ teaspoon crushed red pepper flakes, optional

→ Oils

14 - 1 tablespoon olive oil

→ Garnish

15 - Fresh parsley or dill, chopped
16 - Lemon wedges

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic, turmeric, thyme, black pepper, and red pepper flakes if using. Cook for 1 minute until fragrant.
03 - Add chicken breasts or thighs and pour in the chicken broth. Bring to a simmer, cover, and cook for 20 to 25 minutes until the chicken is cooked through.
04 - Remove the chicken and shred it using two forks. Return shredded chicken to the pot.
05 - Stir in baby kale and simmer for 2 to 3 minutes until wilted.
06 - Add lemon juice and zest. Season with salt to taste.
07 - Ladle soup into bowls and garnish with parsley or dill and lemon wedges.

# Expert Advice:

01 -
  • It tastes like a restaurant-quality soup but takes barely an hour from start to finish.
  • The turmeric and lemon combination creates a flavor that feels both comforting and unexpectedly sophisticated.
  • At 40 grams of protein per serving, this actually keeps you satisfied for hours, not minutes.
02 -
  • Don't skip the one minute of cooking the spices after adding garlic, it transforms them from powdery to deeply fragrant and changes the entire soup.
  • Add the lemon juice and zest at the very end, never during cooking, or the heat will diminish that essential citrus brightness you're counting on.
03 -
  • If your chicken seems to be cooking unevenly, use chicken thighs instead of breasts, they're nearly impossible to dry out and taste richer.
  • Make a double batch and freeze it in individual containers, it defrosts beautifully and becomes a weeknight lifesaver.
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