High Protein Lemon Turmeric Chicken

The first time I made this soup was on a particularly gray Tuesday when everything in my kitchen felt chaotic and uninspired. I had a bunch of wilting kale and chicken that needed using, but something about adding bright turmeric and lemon felt like an act of kitchen rebellion against the dreary weather. When that golden broth started bubbling, the whole house suddenly smelled warm and alive, and I remember thinking that soup might be the most underrated form of self-care there is.

Last winter my sister came over feeling completely drained and I made this for her without really mentioning what was in it. She took that first sip, closed her eyes, and asked what kind of magic broth I had made because suddenly she felt like she could actually face the week again. Now she texts me every time she feels under the weather asking if I can bring her some of that yellow soup that fixes everything.

Ingredients

• Chicken breasts or thighs: The protein backbone and I actually prefer thighs here because they stay more tender during simmering
• Yellow onion: Creates the savory foundation that balances all that bright lemon flavor
• Carrots and celery: Classic soup aromatics that add natural sweetness and depth
• Baby kale: Holds up better in hot broth than spinach and adds gorgeous color without bitterness
• Garlic: Fresh minced adds the aromatic base that makes the whole kitchen smell amazing
• Chicken broth: Low-sodium lets you control seasoning and some brands can be overly salty
• Lemon: Both juice and zest are essential because the zest holds those aromatic oils that juice alone cannot provide
• Ground turmeric: Gives that stunning golden color and adds earthy warmth
• Dried thyme: Brings subtle herbal notes that complement the turmeric perfectly
• Olive oil: For sautéing the aromatics and building that flavor foundation

Instructions

Build the aromatic base:

Heat your olive oil in a large pot over medium heat, then add your onion, carrots, and celery, sautéing for about 5 minutes until they have softened and your kitchen starts smelling wonderfully fragrant.

Wake up the spices:

Stir in the garlic, turmeric, thyme, black pepper, and red pepper flakes if you are using them, cooking for just 1 minute until the spices become incredibly aromatic.

Simmer the chicken:

Add your chicken and pour in the broth, bringing everything to a gentle simmer before covering and cooking for 20 to 25 minutes until the chicken is completely cooked through.

Shred and return:

Remove the chicken carefully and shred it using two forks, then return all that tender meat back into the pot so every spoonful has protein.

Add the greens:

Stir in the baby kale and let it simmer for just 2 to 3 minutes until it has wilted beautifully into the golden broth.

Brighten with lemon:

Add both the lemon juice and zest, then taste and season with salt until all the flavors pop exactly the way you want them to.

Finish and serve:

Ladle the soup into bowls and garnish generously with fresh parsley or dill and extra lemon wedges for squeezing at the table.

Pin

This has become my go-to soup for anyone feeling under the weather or just needing something that feels like a warm hug in a bowl. There is something about that combination of golden broth and bright citrus that manages to feel both comforting and energizing all at once.

Make It Your Own

Sometimes I throw in a can of chickpeas during the last few minutes of simmering for extra protein and a bit more substance, especially when I want this to feel like a complete meal rather than just a starter. The chickpeas absorb all that golden broth and become incredibly tender and satisfying.

Serving Suggestions

A slice of crusty gluten-free bread for dunking makes this feel even more like a proper meal, though honestly it is substantial enough on its own. The bread helps sop up every last drop of that spiced turmeric broth that always seems to be the best part of the bowl.

Make Ahead Tips

This soup actually tastes even better the next day once all the flavors have had time to mingle and develop. Just store it without the kale and lemon, adding those fresh when you reheat it so everything stays bright and vibrant instead of wilted and sad.

• Double the recipe and freeze portions in individual containers for those weeks when cooking feels impossible
• Prep all your vegetables the night before so this comes together in minutes on busy weeknights
• Keep extra lemon wedges at the table because some people love theirs extra bright and tart

Pin

There is something almost magical about how a handful of simple ingredients can transform into something that feels so restorative and complete. This soup has become my reminder that nourishing food does not have to be complicated to be transformative.

Recipe FAQ

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

→ What's the best way to shred the chicken?

Let the chicken rest for 5 minutes after removing from the broth. Use two forks to pull the meat apart into bite-sized pieces. Alternatively, you can shred it in a stand mixer with the paddle attachment on low speed for 30 seconds.

→ Can I use rotisserie chicken instead?

Yes, simply shred about 3 cups of rotisserie chicken and add it during the last 5 minutes of cooking. This reduces total time to approximately 25 minutes, making it perfect for busy weeknights.

→ How can I make this soup even more filling?

Add cooked rice, quinoa, or chickpeas during the final 5 minutes of simmering. A slice of crusty gluten-free bread also makes an excellent accompaniment for dipping.

→ Is the turmeric flavor overpowering?

Not at all. The amount used provides subtle earthiness and beautiful golden color without being bitter. The lemon juice and fresh herbs balance the turmeric perfectly, creating a well-rounded flavor profile.

→ Can I use other greens instead of baby kale?

Baby spinach, Swiss chard, or chopped collard greens all work beautifully. Add heartier greens like collards a few minutes earlier to ensure they become tender.