High Protein Lemon Turmeric Chicken Soup (Printer-friendly)

Golden turmeric and zesty lemon combine with tender chicken and baby kale in this hearty, protein-packed soup ready in under an hour.

# 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

# Directions:

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 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 -
  • The turmeric and lemon create this incredible immunity-boosting combination that feels like liquid sunshine in a bowl.
  • Its deceptively filling while still feeling light, perfect for those evenings when youre hungry but dont want anything heavy sitting in your stomach.
02 -
  • If your turmeric is more than six months old, you might want to use a bit extra as it loses potency over time.
  • Adding the lemon juice at the very end preserves its bright flavor that would otherwise cook off during simmering.
03 -
  • For deeper flavor, use homemade chicken stock if you have it, or simmer your store-bought broth with a parmesan rind for 20 minutes before starting the recipe.
  • If you have someone in your household who is sensitive to spice, leave out the red pepper flakes from the main pot and offer them as a garnish instead.
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