Save This High Protein Lemon and Turmeric Chicken Soup is a vibrant, nourishing meal designed to comfort and energize. With its golden turmeric glow and zesty lemon finish, it transforms simple ingredients like chicken and baby kale into a hearty, protein-packed experience perfect for any day of the week.
Save Whether you are looking for a light lunch or a restorative dinner, this Modern American soup offers a perfect balance of vitamins and lean protein. The combination of aromatic garlic, cumin, and baby kale makes every spoonful both flavorful and nutrient-dense.
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 (about 1 lemon), 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 (or to taste), 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
Using a large soup pot and a sharp chef's knife for dicing the vegetables ensures a smooth cooking process. For the best flavor, use fresh lemon juice and zest rather than bottled alternatives to maintain the soup's bright character.
Varianten und Anpassungen
You can easily substitute baby spinach or Swiss chard for the baby kale if preferred. For an even heartier meal, consider stirring in some cooked quinoa or brown rice before serving.
Serviervorschläge
Garnish each bowl with fresh herbs like parsley or cilantro and additional lemon wedges for extra acidity. This dish pairs exceptionally well with a glass of dry Riesling or Sauvignon Blanc.
Save This High Protein Lemon and Turmeric Chicken Soup is a wholesome, easy-to-make staple that brings warmth and health to your table. Enjoy the perfect balance of 250 calories and 36g of protein in every serving.
Recipe Help & Answers
- → Can I make this soup ahead of time?
Absolutely. This soup stores beautifully in the refrigerator for up to 4 days. The flavors actually develop and intensify overnight, making it an excellent meal prep option for busy weeks.
- → What greens work best in this soup?
Baby kale adds a robust texture that holds up well in hot broth. Baby spinach, Swiss chard, or chopped mature kale work wonderfully as substitutes depending on what you have available.
- → Can I use rotisserie chicken instead?
Yes, shredded rotisserie chicken works perfectly. Add it during the last 5 minutes of simmering just to heat through, since it's already cooked. This shortcut reduces total time to about 25 minutes.
- → Is this soup freezer-friendly?
This soup freezes well for up to 3 months. Consider freezing without the greens and adding fresh baby kale when reheating for the best texture and appearance.
- → How can I add more protein?
Stir in cooked quinoa, brown rice, or white beans during the last few minutes of cooking. A dollop of Greek yogurt or a poached egg on top also boosts protein beautifully.