High Protein Lemon Turmeric Chicken

Experience the ultimate comfort in a bowl with this High Protein Lemon and Turmeric Chicken Soup. A vibrant and nourishing dish, it combines the earthy warmth of golden turmeric with the bright, zesty notes of fresh lemon. Tender shredded chicken and baby kale make it a protein-packed meal that is both healthy and deeply satisfying, perfect for a cozy night in.

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This soup is more than just a meal; it is a restorative tonic. The base of low-sodium chicken broth is enriched with aromatics like garlic and onion, while the baby kale adds a delicate nutritional punch. Whether you are looking to fuel your fitness goals or simply want a light yet filling dinner, this recipe delivers fresh flavors in every spoonful.

Ingredients

• 600 g (1.3 lbs) boneless, skinless chicken breasts or thighs
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 100 g (3.5 oz) baby kale
• 3 garlic cloves, minced
• 1.5 liters (6 cups) low-sodium chicken broth
• Juice and zest of 1 large lemon
• 1½ tsp ground turmeric
• ½ tsp ground black pepper
• 1 tsp sea salt (or to taste)
• ½ tsp dried thyme
• ¼ tsp crushed red pepper flakes (optional)
• 1 tbsp olive oil
• Fresh parsley or dill, chopped (for garnish)
• Lemon wedges (for garnish)

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.

Step 2

Stir in garlic, turmeric, thyme, black pepper, and red pepper flakes (if using). Cook for 1 minute until fragrant.

Step 3

Add chicken breasts or thighs and pour in the chicken broth. Bring to a simmer, cover, and cook for 20–25 minutes until the chicken is cooked through.

Step 4

Remove the chicken and shred it using two forks. Return shredded chicken to the pot.

Step 5

Stir in baby kale and simmer for 2–3 minutes until wilted.

Step 6

Add lemon juice and zest. Season with salt to taste.

Step 7

Ladle soup into bowls and garnish with parsley or dill and lemon wedges.

Zusatztipps für die Zubereitung

For the best results, use a large soup pot to ensure you have enough room to stir the ingredients and shred the chicken comfortably. If you want to save time, you can shred the chicken while it is still warm using two forks or even a hand mixer on low speed.

Varianten und Anpassungen

To increase the protein and fiber content even further, stir in one can of drained and rinsed chickpeas during the final simmer. If baby kale is not available, you can easily substitute it with fresh baby spinach for a milder taste and softer texture.

Serviervorschläge

Serve this vibrant soup with a slice of crusty gluten-free bread to soak up the golden broth. For a richer, more indulgent finish, add a swirl of coconut milk to each bowl just before serving to balance the citrus zest with a creamy touch.

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This High Protein Lemon and Turmeric Chicken Soup is a testament to how simple ingredients can create a meal that is both delicious and incredibly good for you. With its striking golden color and refreshing flavor, it is sure to become a staple in your healthy meal rotation.

Recipe FAQs

→ How long does this soup keep in the refrigerator?

This soup stores well for up to 4 days when kept in an airtight container in the refrigerator. The flavors actually develop and improve after a day or two.

→ Can I freeze this lemon and turmeric chicken soup?

Yes, freeze for up to 3 months. Consider adding the kale and lemon juice fresh when reheating to maintain texture and brightness.

→ What can I use instead of baby kale?

Baby spinach, Swiss chard, or chopped mature kale work beautifully as substitutes. Add greens during the last few minutes of cooking.

→ Is this soup spicy?

The red pepper flakes add mild warmth, but the soup remains family-friendly. Omit them entirely if you prefer no heat at all.

→ Can I make this in a slow cooker?

Sauté vegetables first, then transfer all ingredients except kale and lemon to your slow cooker. Cook on low for 4-6 hours, shred chicken, then add kale and lemon before serving.

→ How do I boost the protein content even more?

Add drained chickpeas, white beans, or quinoa during simmering. Each cup of chickpeas adds about 15 grams of protein.