High Protein Lemon Turmeric Chicken (Printable version)

Vibrant soup with zesty lemon, golden turmeric, tender kale, and shredded chicken. Ready in under an hour.

# Needed ingredients:

→ 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 teaspoons ground turmeric
10 - ½ teaspoon ground black pepper
11 - 1 teaspoon sea salt, or to taste
12 - ½ teaspoon dried thyme
13 - ¼ 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 20–25 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 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The turmeric gives you that golden warmth without tasting medicinal or strange.
  • Forty grams of protein per bowl means this actually fills you up and keeps you satisfied.
02 -
  • If you skip zesting the lemon and just use juice, you'll miss those bright oils that make the soup taste alive instead of just lemony.
  • Don't overcrowd the pot when you first add vegetables or they'll steam instead of sauté, and you'll lose that initial caramelization that makes everything taste deeper.
03 -
  • If your broth tastes too strong or salty, adding a splash of water lets you dilute it without losing flavor since the soup will continue to reduce slightly as it cooks.
  • Shredding the chicken while it's still warm makes it fall apart more easily than if you wait for it to cool, and warm chicken returns to the broth faster so it reabsorbs all the seasonings.
Go back