High Protein Lemon Turmeric Chicken Soup (Print Version)

Golden turmeric and zesty lemon highlight tender chicken in this protein-packed soup with baby kale.

# What You'll 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 4–5 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 3–4 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 until chicken is cooked through and vegetables are tender.
05 - Stir in the baby kale, lemon juice, and lemon zest. Simmer for an additional 2–3 minutes until the kale is wilted.
06 - Taste and adjust salt or seasonings as desired. Serve hot.

# Additional Tips::

01 -
  • The turmeric and lemon create this magical balance that somehow makes you feel nourished and brightened from the inside out.
  • Unlike many protein-packed meals that leave you feeling heavy, this soup manages to be substantial while still feeling light and clean on your palate.
02 -
  • If your turmeric seems a bit dull or lackluster, add a tiny pinch of black pepper – it dramatically increases turmeric absorption and enhances its benefits.
  • Adding lemon juice at the very end rather than during cooking preserves its brightness and prevents it from developing a metallic taste that can happen with prolonged heat.
03 -
  • Use a microplane grater for your lemon zest to get just the flavorful yellow part without any of the bitter white pith.
  • If turmeric stains your wooden spoon or cutting board, rub the surface with half a lemon and let it sit in the sun for a few hours – works like magic to lift those golden marks.
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