Lemon and Turmeric Chicken Soup (Print Version)

Vibrant soup with zesty lemon, golden turmeric, and tender kale. High protein comfort food ready in under an hour.

# 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 It:

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 minced garlic, turmeric, thyme, black pepper, and red pepper flakes if using. Cook for 1 minute until fragrant.
03 - Add chicken 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 from the pot 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 fresh parsley or dill and lemon wedges.

# Top Tips:

01 -
  • Forty grams of protein per bowl means you're genuinely satisfied, not hunting for snacks an hour later.
  • The lemon and turmeric dance keeps things interesting instead of tasting like typical sick-day soup.
  • Ready in under an hour with minimal hands-on time, perfect for weeknight cooking when energy is low.
02 -
  • If you add lemon too early it gets bitter and loses its punch, so resist the urge to add it while everything simmers.
  • The turmeric needs fat to dissolve properly, which is why we sauté it with garlic instead of just dumping it into broth.
03 -
  • Don't use pre-shredded rotisserie chicken because the texture gets lost when it heats a second time, plus cooking your own broth-poached chicken keeps it moist and tender.
  • Taste the broth alone before adding kale so you know whether you need more salt or lemon, then adjust the greens accordingly.
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