Lemon Turmeric Chicken Soup (Printable)

Vibrant chicken soup with zesty lemon, golden turmeric, and baby kale. Ready in 50 minutes.

# 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 - 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

# 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 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 to 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 to 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 -
  • Forty grams of protein per bowl means you'll actually feel satisfied, not hungry an hour later.
  • The turmeric and lemon combination tastes sophisticated but comes together faster than ordering takeout.
  • It's naturally gluten-free and dairy-free without tasting like you're missing anything.
02 -
  • Don't skip the five-minute sauté of your base vegetables—rushing this step means missing out on the caramelization that actually builds flavor.
  • The turmeric needs to bloom in the warm oil for that one minute, otherwise it stays dusty and bitter instead of becoming smooth and earthy.
03 -
  • Always check store-bought broth labels for hidden gluten or soy if those are concerns for you—sometimes it hides in unexpected places.
  • Zest your lemon before cutting it in half for juice; it's much easier to zest a whole lemon than half of one.
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