High Protein Lemon Turmeric Chicken (Printer Version)

Vibrant chicken soup with zesty lemon, golden turmeric, and tender kale. High protein 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 teaspoon 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 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 -
  • It tastes like you've been simmering it for hours, but you're done in less than an hour start to finish.
  • Forty grams of protein per bowl means you'll actually stay full, not hunting for snacks two hours later.
  • The turmeric brings this subtle warmth that feels almost medicinal without tasting like medicine.
  • Baby kale wilts right in, so you get your greens without fighting anyone about it.
02 -
  • Don't skip the step where you let the spices bloom in the hot oil—that minute changes everything about how the soup tastes.
  • Lemon added at the very end tastes bright and fresh; lemon added at the beginning fades into the background and gets lost.
  • If your broth is salty already, your soup will be too—taste before adding that full teaspoon of salt.
  • Overcooked kale turns gray and loses its personality, so those 2–3 minutes is the sweet spot where it's tender but still vivid.
03 -
  • Buy pre-minced garlic if that's what gets you to make this soup more often—there's no shame in taking shortcuts that keep you cooking.
  • Taste the broth before you add salt, and taste again after adding lemon—the lemon changes how salty everything tastes.
  • Use a microplane to zest your lemon, and zest it directly over the pot so you don't lose any of those precious oils.
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