High Protein Lemon Turmeric Chicken (Printable Version)

Vibrant soup with zesty lemon, golden turmeric, and tender baby kale for a nourishing meal.

# Ingredient List:

→ 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 tsp ground turmeric
10 - 0.5 tsp ground black pepper
11 - 1 tsp sea salt
12 - 1 tsp dried thyme
13 - 0.25 tsp crushed red pepper flakes

→ Oils

14 - 1 tbsp olive oil

→ Garnish

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

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic, ground turmeric, dried thyme, black pepper, and crushed red pepper flakes. Cook for 1 minute until spices become fragrant, being careful not to burn the garlic.
03 - Add chicken breasts or thighs to the pot and pour in the chicken broth. Bring to a gentle simmer, cover, and cook for 20-25 minutes until chicken is fully cooked through and no longer pink in the center.
04 - Remove cooked chicken from the pot and place on a cutting board. Using two forks, shred the meat into bite-sized pieces. Return shredded chicken to the simmering broth.
05 - Stir baby kale into the soup and simmer for 2-3 minutes until leaves are wilted and tender but still vibrant green.
06 - Add fresh lemon juice and zest to the pot. Season with sea salt to taste, adjusting as needed. Stir well to incorporate all flavors.
07 - Ladle hot soup into bowls and garnish generously with chopped fresh parsley or dill. Add lemon wedges on the side for additional brightness.

# Expert Advice:

01 -
  • The protein content keeps you full for hours without that heavy post-soup slump
  • Turmeric and lemon create this incredible immune-boosting combination that actually tastes amazing
02 -
  • Let the soup rest for 10 minutes off the heat before serving to let all the flavors meld together
  • The lemon flavor becomes more pronounced as leftovers, so add extra zest when reheating
03 -
  • Zest your lemon before juicing it, much easier to handle when it's still whole
  • If the soup tastes flat, add a pinch more salt rather than more lemon
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