Save It My neighbor knocked on my door holding a thermos and told me she'd just made the best soup of her life. I was skeptical until I tasted it, bright with lemon and glowing golden from turmeric, with shreds of tender chicken in every spoonful. She refused to leave until I wrote down the recipe, insisting I'd thank her later. She was right. I've been making it ever since, and now I'm the one showing up at doors with thermoses.
I made this for my brother when he was getting over a cold, and he finished three bowls in one sitting. He kept saying it tasted like sunshine, which made me laugh, but I knew exactly what he meant. The lemon zest hits your nose before the spoon even reaches your mouth. It's the kind of soup that makes people feel cared for without you having to say a word.
Ingredients
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier and more forgiving if you simmer a little too long, but breasts work beautifully if that's what you have on hand.
- Yellow onion: The sweet base that makes everything else taste right, don't rush the sauté or you'll miss that caramelized depth.
- Carrots: Slice them thin so they cook evenly and add that subtle sweetness that balances the lemon's tang.
- Celery: It adds a quiet herbal note and a bit of crunch even after simmering, plus it makes the broth taste more homemade.
- Baby kale: Wilts in seconds and doesn't get slimy like some greens, plus it holds onto its bright green color in the hot broth.
- Garlic cloves: Minced fine so it melts into the soup and perfumes every spoonful without overpowering the lemon.
- Low sodium chicken broth: Gives you control over the salt level and lets the other flavors shine without fighting through a salty base.
- Lemon juice and zest: The zest is the secret, it carries the lemon oil that makes the whole pot smell incredible.
- Ground turmeric: Gives the soup that golden glow and a warm earthy flavor that pairs perfectly with the citrus.
- Black pepper, sea salt, dried thyme, and red pepper flakes: Simple seasonings that build layers without complicating things, the red pepper adds just a whisper of heat.
- Olive oil: For sautéing the vegetables until they start to soften and sweeten at the edges.
- Fresh parsley or dill: A final sprinkle that makes each bowl look and taste like it came from a restaurant.
Instructions
- Start with the aromatics:
- Heat the olive oil in your largest pot and toss in the onion, carrots, and celery, stirring occasionally until they soften and the onion turns translucent. You'll know it's ready when the kitchen starts to smell sweet and inviting.
- Bloom the spices:
- Add the garlic, turmeric, thyme, black pepper, and red pepper flakes, stirring constantly for about a minute until the garlic is fragrant and the turmeric coats everything in gold. This step wakes up the spices and makes them taste fuller.
- Simmer the chicken:
- Nestle the chicken into the pot and pour in all the broth, then bring it to a gentle simmer, cover, and let it cook until the chicken is tender and cooked through. Don't let it boil hard or the chicken will get tough and stringy.
- Shred and return:
- Pull the chicken out onto a cutting board and use two forks to shred it into bite sized pieces, then slide it all back into the pot. The shredded chicken soaks up the broth and makes every spoonful hearty.
- Wilt the greens:
- Stir in the baby kale and let it simmer just until it wilts and turns a deeper green. It only takes a couple of minutes, so don't walk away or it'll overcook.
- Finish with brightness:
- Stir in the lemon juice and zest, then taste and add salt until it sings. The lemon should wake everything up without making it sour.
- Serve it up:
- Ladle the soup into bowls and top each one with a handful of fresh parsley or dill and a lemon wedge on the side. Squeezing extra lemon over the top right before eating makes it taste even brighter.
Save It I brought this soup to a potluck once, and someone asked if I'd added cream because it looked so rich and golden. When I told them it was just turmeric and broth, they didn't believe me until they tasted it. It's become my go to whenever I want to impress without actually working that hard. People always ask for the recipe, and I always smile and say it's easier than you think.
Making It Your Own
If you want even more protein, stir in a drained can of chickpeas during the last few minutes of cooking. They soak up the lemony broth and add a nice creamy bite. You can also swap the baby kale for spinach, though it wilts faster and the color fades a bit quicker. For a richer, creamier version, swirl in a few tablespoons of coconut milk right before serving, it adds a subtle sweetness that plays beautifully with the turmeric.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days, and the flavors actually get better as they sit together overnight. Store it in an airtight container and reheat gently on the stove, adding a splash of broth or water if it's thickened up. I don't recommend freezing it with the kale already in, because greens get mushy when thawed, but you can freeze the base and stir in fresh kale when you reheat.
Serving Suggestions
I love serving this with a hunk of crusty gluten free bread for dipping, or over a scoop of cooked quinoa to make it even more filling. It also pairs perfectly with a simple side salad dressed in olive oil and lemon to echo the brightness of the soup. If you're feeding a crowd, set out bowls of extra lemon wedges, fresh herbs, and red pepper flakes so everyone can adjust their bowl to their taste.
- A warm baguette or sourdough roll makes it feel like a full meal.
- Serve it over rice or cauliflower rice if you want to stretch it further.
- Top with avocado slices for extra creaminess and healthy fats.
Save It This soup has become my answer to gray days, sore throats, and nights when I just need something warm and good. It's simple, honest, and always makes me feel like I've done something kind for myself.
Common Questions About Recipes
- → Can I use chicken thighs instead of breasts?
Yes, absolutely. Chicken thighs are equally delicious in this soup. They tend to be slightly more flavorful and remain tender during cooking. Use the same 600g quantity and follow the same cooking time of 20–25 minutes.
- → How do I know when the turmeric is properly incorporated?
The turmeric should be added after sautéing the aromatics and cooked for about 1 minute with the other spices. You'll notice the onions take on a golden hue, and the spices become fragrant. This brief cooking step helps distribute the turmeric evenly throughout the broth.
- → Can I substitute the baby kale with other greens?
Yes, baby spinach works beautifully as a substitute. You can also use regular kale, though you may want to remove the tough stems and chop it finely. Add it during the final 2–3 minutes of cooking to preserve color and nutrients.
- → How can I increase the protein content further?
Stir in one can of drained chickpeas during the final minutes of cooking. You can also add Greek yogurt or a splash of coconut milk to boost creaminess and additional protein without compromising the bright flavors.
- → Is this soup suitable for meal prep?
Absolutely. This soup stores well in the refrigerator for up to 4 days in airtight containers. You can also freeze it for up to 3 months. Reheat gently on the stovetop and add fresh lemon juice and herbs before serving to restore vibrancy.
- → What's the best way to shred the cooked chicken?
Remove the cooked chicken to a cutting board and let it cool slightly. Use two forks—one to hold the chicken steady and one to shred it into bite-sized pieces. This method creates tender, evenly-shredded chicken that distributes beautifully throughout the soup.