High Protein Lemon Turmeric Chicken (Printable)

Vibrant soup with tender chicken, fresh lemon zest, and golden turmeric. Ready in under an hour.

# What You Need:

→ Proteins

01 - 1.3 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3.5 oz baby kale
06 - 3 garlic cloves, minced

→ Broth & Liquids

07 - 6 cups low-sodium chicken broth
08 - Juice and zest of 1 large lemon

→ Spices & Seasonings

09 - 1.5 teaspoons ground turmeric
10 - 0.5 teaspoon ground black pepper
11 - 1 teaspoon sea salt, or to taste
12 - 0.5 teaspoon dried thyme
13 - 0.25 teaspoon crushed red pepper flakes, optional

→ Oils

14 - 1 tablespoon olive oil

→ Garnish

15 - Fresh parsley or dill, chopped
16 - Lemon wedges

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic, turmeric, thyme, black pepper, and red pepper flakes if using. Cook for 1 minute until fragrant.
03 - Add chicken breasts or thighs and pour in the chicken broth. Bring to a simmer, cover, and cook for 20 to 25 minutes until the chicken is cooked through.
04 - Remove the chicken and shred it using two forks. Return shredded chicken to the pot.
05 - Stir in baby kale and simmer for 2 to 3 minutes until wilted.
06 - Add lemon juice and zest. Season with salt to taste.
07 - Ladle soup into bowls and garnish with parsley or dill and lemon wedges.

# Expert Tips:

01 -
  • This soup actually keeps you full because 40 grams of protein per bowl isn't just a number on paper—you'll feel the difference.
  • The golden turmeric and bright lemon combination tastes like intentional cooking without fussy techniques.
  • It comes together in under an hour, which means weeknight dinners don't require a full production schedule.
02 -
  • If your broth is already salty, go easy on the sea salt at first because you can always add more but you can't take it back.
  • The turmeric can stain your hands and cutting board, so wear an apron or accept that your hands will look golden for a few hours—it's temporary and oddly satisfying.
  • Shredding the chicken while it's still warm is easier than waiting for it to cool, but use tongs or a slotted spoon so you don't burn yourself.
03 -
  • Don't skip blooming the turmeric in the oil—those 60 seconds unlock flavors that otherwise stay locked inside the spice.
  • If your chicken tastes bland after shredding, it might have needed more salt from the broth stage, so taste and adjust before serving rather than after.
Go Back