Hearty golden soup with tender chicken, turmeric, lemon, and baby kale for a protein-packed gluten-free meal.
# What You 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, or to taste
14 - 0.25 teaspoon crushed red pepper flakes, optional
→ Oils
15 - 1 tablespoon olive oil
# How to Make It:
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.
