High Protein Lemon Turmeric Chicken (Printable Version)

Golden turmeric and zesty lemon highlight tender chicken in this protein-packed, nourishing soup ready in under an hour.

# 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 tbsp fresh lemon juice
09 - Zest of 1 lemon

→ Spices & Seasonings

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

→ Oils

15 - 1 tbsp olive oil

# How-To Steps:

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

# Tips for Success:

01 -
  • It comes together faster than you'd expect, and you actually feel the protein working for you afterward.
  • The turmeric and lemon combination tastes fancy but honest, like you're taking care of yourself without pretending.
  • One pot means minimal cleanup, which matters more on nights when you're tired.
02 -
  • Don't skip the minute of sautéing the spices in oil—that's when turmeric and cumin stop being powdery and start being alive.
  • Adding the kale at the very end keeps it vibrant and nutritious instead of turning it into an invisible thread in your soup; that contrast matters.
03 -
  • Use chicken thighs instead of breasts if you want the soup to taste richer and feel more forgiving if timing gets flexible.
  • Bloom your spices in the hot oil before adding broth—this single step transforms turmeric from dusty to dynamic.
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