High Protein Lemon Turmeric Chicken Soup (Printable Version)

Vibrant chicken soup with zesty lemon, golden turmeric, and tender kale. High protein, gluten-free, and 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 - 1½ tsp ground turmeric
10 - ½ tsp ground black pepper
11 - 1 tsp sea salt or to taste
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

# 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. Cook for 1 minute until fragrant.
03 - Add chicken 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 Suggestions:

01 -
  • The turmeric creates this stunning golden broth that feels medicinal in the best way possible.
  • Each bowl packs 40 grams of protein but tastes like comfort food, not a gym meal plan.
  • The lemon brightens everything up so it never feels heavy or overly rich.
02 -
  • The turmeric will stain everything it touches including light colored countertops and wooden spoons.
  • Add the lemon at the very end because cooking it too long makes the flavor fade and taste oddly metallic.
  • The soup thickens slightly in the fridge as the turmeric and broth meld together.
03 -
  • Grate fresh turmeric if you can find it, but use gloves unless you want yellow hands for days.
  • Let the soup rest for 10 minutes off the heat before serving so the flavors settle.
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