Lemon Turmeric Chicken Soup (Print)

Hearty soup with chicken, turmeric, lemon, and baby kale for a nourishing meal.

# Ingredients:

→ 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
14 - 0.25 tsp crushed red pepper flakes, optional

→ Oils

15 - 1 tbsp olive oil

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and celery; cook for 4 to 5 minutes until softened.
02 - Stir in minced 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 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 2 to 3 minutes until kale is wilted.
06 - Taste and adjust salt or seasonings as desired. Serve hot.

# Expert Tips:

01 -
  • High in protein with 36g per serving to support a healthy lifestyle.
  • Features anti-inflammatory turmeric and vitamin-rich baby kale.
  • Quick and easy to make in just 45 minutes using simple tools like a large soup pot.
02 -
  • Check your chicken broth ingredients to ensure the dish remains free of major allergens.
  • Adjust the crushed red pepper flakes to your preferred heat level.
  • Use fresh lemon zest for a more aromatic and intense citrus flavor.
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