Lemon and Turmeric Chicken Soup (Printable)

Golden turmeric and lemon chicken soup with baby kale. Protein-packed comfort in a bowl, ready in 45 minutes.

# 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
14 - 0.25 teaspoon crushed red pepper flakes, optional

→ Oils

15 - 1 tablespoon olive oil

# How-To:

01 - In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook for 4 to 5 minutes until softened.
02 - Stir in garlic, turmeric, cumin, black pepper, and 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.
04 - 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.
05 - Stir in the baby kale, lemon juice, and lemon zest. Simmer for an additional 2 to 3 minutes until the kale is wilted.
06 - Taste and adjust salt or seasonings as desired. Serve hot.

# Expert Tips:

01 -
  • The protein hits different when it's wrapped in warming turmeric and fresh lemon instead of sitting heavy in your stomach.
  • You'll actually feel energized after eating this, not weighed down, which makes it perfect for weeknight dinners when you still need to function.
  • The whole thing comes together faster than takeout, and tastes like you've been simmering it all day.
02 -
  • Don't add the lemon juice until the very end, or its brightness will fade into the background during the long simmer—timing this right keeps the soup tasting alive instead of flat.
  • Turmeric stains everything it touches, so wear an apron you don't mind living with a bit of yellow, and rinse your cutting board immediately after prep.
03 -
  • If your chicken pieces are large or thick, slice them thinner so they cook through evenly and quickly without drying out.
  • The broth is the backbone of everything, so use the lowest sodium option you can find and taste before adding more salt—it's easier to add than to take away.
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