High Protein Lemon Turmeric Chicken (Printable Version)

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

# What You 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:

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 chicken broth. Bring to a simmer, cover, and cook for 20-25 minutes until chicken is cooked through.
04 - Remove chicken from pot and shred 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 -
  • Forty grams of protein per bowl means you'll stay satisfied for hours, not raiding the pantry an hour later.
  • The lemon brightness cuts through the richness so it never feels heavy or one-dimensional on your palate.
  • It comes together in under an hour, making it perfect for weeknight cooking when you want something nourishing but not complicated.
02 -
  • Don't skip blooming the turmeric in oil—I learned this the hard way when I just dumped it into cold broth, and the flavor never developed the same warmth and depth.
  • The lemon zest matters as much as the juice, adding a brightness that juice alone cannot replicate no matter how much you squeeze.
03 -
  • Make a double batch and freeze half in containers for mornings when you need comfort food waiting in the freezer.
  • If your broth is already salty, reduce the added salt or taste constantly—store-bought broths vary wildly in sodium content.
Go Back