High Protein Lemon Turmeric Chicken (Printer View)

Vibrant soup combining zesty lemon, golden turmeric, and tender chicken for a protein-rich, comforting meal.

# Components:

→ 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 - 1½ tsp ground turmeric
10 - ½ tsp ground black pepper
11 - 1 tsp sea salt
12 - 1 tsp dried thyme
13 - ¼ tsp crushed red pepper flakes

→ Oils

14 - 1 tbsp olive oil

→ Garnish

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

# Method:

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. 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 20-25 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 2-3 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 Advice:

01 -
  • This soup became my go-to whenever I need something that feels like a hug but still leaves me feeling energized instead of heavy
  • The way turmeric and lemon dance together creates this golden broth that makes you believe healthy food can actually be exciting
02 -
  • Dont skip the lemon zest because that's where all the fragrant oils live that make this soup sing instead of just taste like lemon water
  • Add the kale at the very end because if you cook it too long it becomes tough and loses that beautiful vibrant green color
03 -
  • Make a double batch and freeze half because having this soup in your freezer feels like having an insurance policy against bad days
  • If you want it creamy without dairy, swirl in some coconut milk at the very end and suddenly its restaurant-worthy
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