Lemon and Turmeric Chicken Soup

This High Protein Lemon and Turmeric Chicken Soup is a vibrant and nourishing meal that brings warmth and brightness to your table. Featuring golden turmeric, zesty lemon, and tender chicken, this dish is a protein-packed powerhouse perfect for a healthy dinner or meal prep.

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The combination of earthy cumin and aromatic garlic creates a deep flavor base that is perfectly balanced by the acidity of fresh lemon juice. The addition of baby kale adds a boost of nutrients and a beautiful pop of green to the golden broth.

Ingredients

• Proteins: 500 g (1.1 lbs) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• Vegetables: 1 medium onion (finely chopped), 2 medium carrots (peeled and diced), 2 celery stalks (diced), 3 garlic cloves (minced), 100 g (3.5 oz) baby kale
• Broth & Liquids: 1.5 liters (6 cups) low-sodium chicken broth, 2 tbsp fresh lemon juice, zest of 1 lemon
• Spices & Seasonings: 1.5 tsp ground turmeric, 1 tsp ground cumin, 1/2 tsp ground black pepper, 1 tsp sea salt, 1/4 tsp crushed red pepper flakes (optional)
• Oils: 1 tbsp olive oil

Instructions

Step 1

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook for 4–5 minutes until softened.

Step 2

Stir in garlic, turmeric, cumin, black pepper, and red pepper flakes (if using); sauté for 1 minute until fragrant.

Step 3

Add chicken pieces to the pot and cook for 3–4 minutes, stirring occasionally, until lightly browned.

Step 4

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.

Step 5

Stir in the baby kale, lemon juice, and lemon zest. Simmer for an additional 2–3 minutes until the kale is wilted.

Step 6

Taste and adjust salt or seasonings as desired. Serve hot.

Zusatztipps für die Zubereitung

To ensure maximum flavor, make sure to sauté the spices for a full minute to bloom their aromas before adding the chicken. Simmering the soup uncovered allows the broth to concentrate slightly, resulting in a more savory taste.

Varianten und Anpassungen

If you prefer a different leafy green, you can easily substitute the baby kale with baby spinach or Swiss chard. For those needing a heartier meal, stirring in some pre-cooked quinoa or brown rice during the final simmer works beautifully.

Serviervorschläge

Garnish each bowl with fresh herbs like parsley or cilantro and provide additional lemon wedges on the side for an extra zesty kick. This soup pairs excellently with a glass of dry Riesling or Sauvignon Blanc.

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Savor this warming, protein-rich meal that is as healthy as it is delicious. Whether you're looking for a quick weeknight dinner or a nourishing lunch, this lemon and turmeric chicken soup is sure to become a staple in your kitchen.

Recipe Q&A

→ Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work wonderfully and add extra richness to the soup. They may require an additional 2-3 minutes of cooking time.

→ What can I substitute for baby kale?

Baby spinach or Swiss chard make excellent alternatives. Add them at the same stage and cook until just wilted for best results.

→ How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

→ How can I make this soup more filling?

Add cooked quinoa, brown rice, or white beans during the last few minutes of cooking for extra heartiness and fiber without compromising the protein content.

→ What wine pairs best with this soup?

A dry Riesling or Sauvignon Blanc complements the bright lemon and earthy turmeric flavors beautifully. The wine's acidity balances the richness of the chicken.