High Protein Lemon Turmeric Chicken Soup (Printable)

Vibrant soup with tender chicken, zesty lemon, golden turmeric, and baby kale. High protein, gluten-free comfort in a bowl.

# Required Ingredients:

→ 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 and Liquids

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

→ Spices and Seasonings

09 - 1.5 teaspoons ground turmeric
10 - 0.5 teaspoon ground black pepper
11 - 1 teaspoon sea salt, or to taste
12 - 0.5 teaspoon dried thyme
13 - 0.25 teaspoon crushed red pepper flakes, optional

→ Oils

14 - 1 tablespoon olive oil

→ Garnish

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

# Directions:

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 Suggestions:

01 -
  • It actually fills you up and keeps you satisfied, no afternoon slump waiting around the corner.
  • The turmeric and lemon combination tastes fancy but comes together faster than ordering takeout.
  • You can meal prep it, and somehow it tastes even better the next day when the flavors have had time to get to know each other.
02 -
  • Don't skip adding the lemon zest—I learned this the hard way by only using juice, and the soup tasted flat until I added the zest in the next batch.
  • Check that your chicken is actually cooked through before shredding; undercooked chicken is a mistake you only make once.
  • Taste before you serve; turmeric amounts vary by brand, so you might need to adjust the seasoning at the end.
03 -
  • Make a double batch and freeze half in individual containers—it reheats beautifully and tastes even better when the flavors have had time to settle.
  • Always zest the lemon before juicing it; once it's cut in half, getting the zest off is nearly impossible.
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