Lemon and Turmeric Chicken Soup

Experience a vibrant and nourishing meal with this High Protein Lemon and Turmeric Chicken Soup. This recipe features the anti-inflammatory power of golden turmeric paired with zesty lemon and tender chicken, creating a hearty bowl that is as healthy as it is flavorful. Perfect for a quick weeknight dinner, it delivers a protein-packed punch in a light, gluten-free broth.

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This Modern American classic is designed for those seeking a balance of comfort and nutrition. By simmering fresh aromatics like onion, carrots, and celery with warm spices, you create a deeply flavorful base that highlights the succulent chicken pieces and leafy greens.

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

For the best results, use a large soup pot to ensure even cooking and enough space for the broth. Always confirm your chicken broth ingredients to ensure the dish remains completely free of major allergens. Using a sharp chefs knife and cutting board will help you prep the vegetables into uniform pieces for consistent texture.

Varianten und Anpassungen

You can easily customize this soup by substituting the baby kale with baby spinach or Swiss chard. For an even heartier meal, consider adding pre-cooked quinoa or brown rice directly into the bowl before serving.

Serviervorschläge

Serve this golden soup hot, garnished with fresh herbs like parsley or cilantro and extra lemon wedges on the side for squeezing. This dish pairs exceptionally well with a crisp, dry Riesling or a glass of Sauvignon Blanc.

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Enjoy this wholesome High Protein Lemon and Turmeric Chicken Soup as a revitalizing lunch or a light yet filling dinner. Its bright colors and deep flavors make it a standout dish for any season.

Recipe Questions & Answers

→ Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work beautifully in this soup and add extra richness. They remain tender and flavorful during simmering. Both cuts provide excellent protein content.

→ How do I store and reheat leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth if needed to adjust consistency.

→ What can I substitute for baby kale?

Baby spinach, Swiss chard, or even regular chopped kale work well as substitutes. Add leafy greens during the last few minutes of cooking so they wilt perfectly without becoming overcooked.

→ Can I make this soup ahead of time?

Absolutely. This soup actually develops deeper flavors when made ahead. Prepare it up to 2 days in advance and store refrigerated. The turmeric and spices meld beautifully over time.

→ How can I make this soup more filling?

Add cooked quinoa, brown rice, or white beans during the last 5 minutes of cooking. These additions increase fiber and carbohydrates while maintaining the soup's wholesome character.

→ Is fresh turmeric better than ground turmeric?

While ground turmeric is convenient and works perfectly here, you can substitute with 1 tablespoon freshly grated turmeric root for a more vibrant, earthy flavor. Adjust to taste.