High Protein Lemon Turmeric Chicken (Printable Version)

Vibrant, protein-packed soup combining tender chicken, zesty lemon, and golden turmeric with fresh baby kale.

# The Ingredients 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 - 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 extra virgin olive oil

→ Garnish

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

# Step-by-Step Instructions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic, ground turmeric, dried thyme, black pepper, and crushed red pepper flakes if using. Cook for 1 minute until the spices become aromatic and fragrant.
03 - Add chicken breasts or thighs to the pot and pour in the chicken broth. Bring the mixture to a simmer, cover with a lid, and cook for 20 to 25 minutes until the chicken is cooked through completely.
04 - Remove the cooked chicken from the pot and place on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the simmering broth.
05 - Stir baby kale into the pot and simmer for 2 to 3 minutes until the kale is wilted and tender.
06 - Add fresh lemon juice and lemon zest to the soup. Taste and adjust salt as needed for balanced seasoning.
07 - Ladle the hot soup into serving bowls. Top each portion with chopped fresh parsley or dill and serve with lemon wedges on the side.

# Additional Tips::

01 -
  • It delivers serious protein without feeling heavy, so you actually feel energized instead of sluggish afterward.
  • The turmeric and lemon make it taste bright and alive, not like the same old chicken soup you've had a hundred times.
  • It comes together in under an hour, and most of that is hands off simmering time.
  • The baby kale wilts right in at the end, adding color and nutrition without any fuss.
02 -
  • Add the lemon juice at the very end, not during cooking, or it will turn bitter and dull instead of bright and zippy.
  • If you overcook the chicken, it will shred into dry little threads, so pull it as soon as it's just cooked through.
  • Turmeric stains everything it touches, including wooden spoons and plastic containers, so use metal or glass if you can.
03 -
  • Use chicken thighs instead of breasts if you want the soup to taste richer and stay moist even if you simmer it a little longer than planned.
  • Zest the lemon before you juice it, it's nearly impossible to zest after you've already cut it in half.
  • Taste the soup after adding the lemon and salt, then adjust both until the flavors pop, it should taste bright and balanced, not flat or too salty.
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