Lemon and Turmeric Chicken Soup (Printable)

Golden turmeric, zesty lemon, tender chicken, and baby kale come together in this vibrant, protein-packed soup.

# What You'll Need:

→ Proteins

01 - 1.1 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 3.5 oz baby kale

→ Broth & Liquids

07 - 6 cups low-sodium chicken broth
08 - 2 tablespoons fresh lemon juice
09 - Zest of 1 lemon

→ Spices & Seasonings

10 - 1.5 teaspoons ground turmeric
11 - 1 teaspoon ground cumin
12 - 0.5 teaspoon ground black pepper
13 - 1 teaspoon sea salt, or to taste
14 - 0.25 teaspoon crushed red pepper flakes, optional

→ Oils

15 - 1 tablespoon olive oil

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and celery; cook for 4-5 minutes until softened. Stir in minced garlic, turmeric, cumin, black pepper, and red pepper flakes if using; sauté for 1 minute until fragrant.
02 - Add chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally, until lightly browned on the surface.
03 - Pour in the chicken broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes until chicken is cooked through and vegetables are tender.
04 - Stir in baby kale, lemon juice, and lemon zest. Simmer for an additional 2-3 minutes until kale is wilted.
05 - Taste and adjust salt or seasonings as desired. Ladle into bowls and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour and actually tastes like you spent way more time on it than you did.
  • The protein-to-comfort ratio is genuinely unbeatable, so you feel satisfied without feeling heavy afterward.
  • Turmeric and lemon work like a flavor team that makes everything else taste better, including how you feel.
02 -
  • Don't skip toasting the turmeric and cumin in the oil—it's what transforms them from just spices into something with actual depth and character.
  • If you add the kale too early, it becomes this gray, sad version of itself instead of staying vibrant; add it at the very end.
03 -
  • Cut your chicken into uniform bite-sized pieces so they cook at the same rate and you don't end up with some pieces dry and others still raw.
  • If your broth tastes bland, the problem isn't usually the broth—it's that you need to taste and season more aggressively at the end.
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