High Protein Lemon Turmeric Chicken Soup (Print)

Vibrant golden soup with tender chicken, lemon zest, turmeric, and baby kale for a nourishing meal.

# Components:

→ Proteins

01 - 1.1 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 3.5 oz baby kale

→ Broth & Liquids

07 - 6 cups low-sodium chicken broth
08 - 2 tbsp fresh lemon juice
09 - Zest of 1 lemon

→ Spices & Seasonings

10 - 1.5 tsp ground turmeric
11 - 1 tsp ground cumin
12 - 0.5 tsp ground black pepper
13 - 1 tsp sea salt, or to taste
14 - 0.25 tsp crushed red pepper flakes, optional

→ Oils

15 - 1 tbsp olive oil

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 4–5 minutes until softened.
02 - Stir in garlic, turmeric, cumin, black pepper, and red pepper flakes if using; sauté for 1 minute until fragrant.
03 - Add chicken pieces to the pot and cook for 3–4 minutes, stirring occasionally, until lightly browned.
04 - Pour in the chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until chicken is cooked through and vegetables are tender.
05 - Stir in the baby kale, lemon juice, and lemon zest. Simmer for an additional 2–3 minutes until the kale is wilted.
06 - Taste and adjust salt or seasonings as desired. Serve hot.

# Expert Advice:

01 -
  • It's honestly the easiest way to get 36 grams of protein without feeling like you're eating gym food.
  • The turmeric and lemon combo tastes fancy but comes together faster than takeout.
  • You can taste every ingredient doing its job, which sounds pretentious but makes the whole thing feel intentional.
02 -
  • Never skip blooming the spices in oil—it's the difference between this tasting sophisticated and tasting like you just dumped turmeric in hot water.
  • The kale goes in at the very end because if it simmers for more than a few minutes it turns into something that tastes cooked to death.
03 -
  • Don't use pre-ground turmeric that's been sitting in your cabinet for two years—it loses its life. Fresh spices make an embarrassing amount of difference here.
  • If your broth tastes a little bland, a tiny bit of nutritional yeast stirred in at the end adds umami depth without announcing itself.
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