High Protein Lemon Turmeric Chicken

A vibrant, nourishing soup featuring golden turmeric, zesty lemon, tender chicken, and baby kale for a hearty, protein-packed meal. This High Protein Lemon and Turmeric Chicken Soup is designed to be both light and satisfying, perfect for a modern, healthy lifestyle.

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This Modern American dish is an easy-to-follow recipe that yields four servings, making it an excellent choice for meal prep or a cozy family dinner. The combination of cumin, turmeric, and black pepper adds depth without overwhelming the delicate flavor of the chicken and kale.

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

Always confirm broth ingredients for potential allergens to ensure the recipe remains safe for your dietary needs. Sautéing the garlic and turmeric briefly before adding the broth helps to bloom the spices and enhance their aromatic qualities.

Varianten und Anpassungen

Substitute baby spinach or Swiss chard for baby kale if you prefer a softer green. For those needing more carbohydrates, add cooked quinoa or brown rice directly to the bowl for extra heartiness.

Serviervorschläge

Garnish the soup with fresh herbs like parsley or cilantro and provide additional lemon wedges on the side for an extra zesty kick. This soup pairs wonderfully with a crisp, dry Riesling or a Sauvignon Blanc.

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This High Protein Lemon and Turmeric Chicken Soup is a 250-calorie per serving powerhouse that brings warmth and health to your table in under an hour. Enjoy the perfect balance of savory chicken and bright citrus in every spoonful.

Recipe FAQs

→ Can I use chicken thighs instead of breast?

Yes, boneless, skinless chicken thighs work perfectly and add extra richness. They remain tender and juicy during simmering.

→ What can I substitute for baby kale?

Baby spinach or Swiss chard are excellent alternatives. Add them at the same stage and simmer until just wilted.

→ Can I make this soup ahead of time?

Absolutely. Store in an airtight container in the refrigerator for up to 4 days. The flavors develop beautifully overnight.

→ How can I make this soup heartier?

Add cooked quinoa, brown rice, or cauliflower rice during the final minutes of cooking for extra substance and texture.

→ Is this soup freezer-friendly?

Yes, it freezes well for up to 3 months. Cool completely before freezing, and thaw overnight in the refrigerator before reheating.

→ What does turmeric add to this dish?

Turmeric provides a beautiful golden color, earthy flavor, and anti-inflammatory properties that complement the bright lemon perfectly.