High Protein Lemon Turmeric Chicken Soup (Printable View)

Vibrant chicken soup featuring zesty lemon, golden turmeric, and tender baby kale. High protein, gluten-free comfort ready in under an hour.

# 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, 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

# How To Make It:

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 Advice:

01 -
  • Tastes like a restaurant-quality soup but comes together faster than ordering takeout.
  • High in protein without any of that chalky aftertaste you get from some health-focused recipes.
  • The lemon brightness means you don't need cream or butter to feel satisfied.
  • One pot, real ingredients you can pronounce, and zero guilt about seconds.
02 -
  • Cook the turmeric with fat and other spices first, or it tastes dusty and bitter instead of warm and earthy.
  • Don't skip the lemon zest—it's what separates this from generic chicken soup and gives it that sophisticated brightness that makes people lean forward with their spoon.
03 -
  • Make a double batch and freeze half in portions—it thaws into something that tastes like you just made it, which is miraculous.
  • Add a squeeze of fresh lemon right at the table if people want more brightness; let them control their own intensity.
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