Lemon Turmeric Chicken Soup (Print Version)

Vibrant soup with zesty lemon, golden turmeric, and tender kale. Packed with protein for a healthy comforting meal.

# What 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
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 Tips:

01 -
  • Forty grams of protein per bowl means this actually fills you up and keeps you satisfied for hours afterward.
  • The turmeric gives you that anti-inflammatory hug your body secretly craves, especially after a long week.
  • Lemon juice wakes everything up so completely that you'll feel the brightness on your first spoonful.
  • Ready in under an hour, which makes weeknight cooking feel like a genuine win.
02 -
  • Don't skip the blooming step where you cook the turmeric and thyme for one minute, it releases their true flavors instead of letting them taste powdery and flat.
  • The lemon juice goes in at the very end, not earlier, because heat can dull its brightness and you want that final zing to surprise your palate.
  • Baby kale wilts almost instantly, so add it last or you'll end up with something closer to kale juice than soup.
03 -
  • Use chicken thighs instead of breasts if you're not watching every calorie, they stay impossibly tender and forgiving of slightly longer cooking times.
  • Make this soup in double batches because it freezes beautifully for weeks, and having it waiting in your freezer feels like giving yourself a gift from the past.
  • Add the lemon at the table instead of in the pot if you want everyone to customize their brightness level.
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