High Protein Lemon Turmeric Chicken (Printer-Friendly)

Golden, nourishing soup with turmeric, lemon, and tender chicken for a protein-packed meal.

# 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, or to taste
14 - 0.25 teaspoon crushed red pepper flakes, optional

→ Oils

15 - 1 tablespoon olive oil

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 4–5 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 3–4 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 until chicken is cooked through and vegetables are tender.
05 - Stir in the baby kale, lemon juice, and lemon zest. Simmer for an additional 2–3 minutes until the kale is wilted.
06 - Taste and adjust salt or seasonings as desired. Serve hot.

# Expert Suggestions:

01 -
  • It comes together faster than you'd think, making it perfect for weeknight dinners when you want something that feels intentional.
  • The turmeric gives it that warm, earthy flavor that makes you feel like you're actually nourishing yourself, not just eating.
  • Thirty-six grams of protein per bowl means it keeps you satisfied without feeling heavy or heavy-handed.
02 -
  • Don't rush the simmering stage or your chicken will come out tough and your vegetables won't break down enough. Fifteen minutes matters.
  • The lemon juice goes in at the very end because heat destroys that bright, fresh quality you're after. Add it too early and you'll lose the whole point.
03 -
  • Make extra broth do the heavy lifting. Better broth means better soup, so it's worth spending a couple extra dollars on the good stuff.
  • Zest your lemon before you juice it, because trying to zest a naked lemon is one of those small kitchen frustrations that adds up over time.
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