If you’re craving a nourishing, vibrant soup that feels like a warm hug in a bowl, this High-Protein Lemon & Turmeric Chicken Soup Recipe is exactly what you need. Packed with tender chicken, bright lemon, and the earthy warmth of turmeric, it’s a delicious way to fuel your body, support your immune system, and satisfy your soul. The golden hue from turmeric and the fresh zing from lemon make every spoonful inviting, while the protein content keeps you full and energized. Whether you’re feeling under the weather or just want something wholesome to comfort you, this soup is a guaranteed winner.
Ingredients You’ll Need
This recipe keeps things simple but relies on ingredients that bring distinct flavors and nutrition to the party. Each one plays a key role — from building the rich base to adding freshness and a beautiful pop of color.
- Extra-virgin olive oil: Adds a silky richness and helps soften the aromatics to build flavor.
- Yellow onion: Provides a sweet, savory foundation to the soup.
- Garlic: Brings pungency and depth for comforting warmth.
- Fresh ginger: Adds a subtle spicy brightness that complements turmeric.
- Bay leaf: Offers a gentle herbal backdrop, enhancing complexity.
- Ground turmeric: Infuses the soup with its signature golden color and anti-inflammatory benefits.
- Ground coriander: Lends a lemony, earthy note that works beautifully with the lemon juice.
- Salt and pepper: Balances and highlights all the wonderful flavors.
- Bone-in, skin-on chicken thighs: Use these for juicy, tender meat that adds rich protein and flavor.
- Unsalted chicken broth: The nourishing liquid base that brings everything together.
- Sweet potatoes: Add natural sweetness, substance, and lovely texture.
- Baby kale: Delivers a fresh, slightly bitter green note and packs in extra nutrients.
- Fresh lemon juice: Brightens and lifts the whole soup with a clean, zesty finish.
How to Make High-Protein Lemon & Turmeric Chicken Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the extra-virgin olive oil over medium heat in a large saucepan or Dutch oven. Add the finely chopped yellow onion, minced garlic, and fresh ginger sticks. Stir often as you cook until the onion becomes soft and starts to take on a beautiful golden-brown color—this typically takes about 6 to 8 minutes. This step builds a deeply flavorful base that makes the soup so comforting.
Step 2: Add the Spices
Next, toss in the bay leaf, turmeric, coriander, salt, and pepper. Keep stirring constantly for about a minute until the spices become fragrant. This quick toast enhances their aromatic qualities and releases all the good stuff that infuses into the broth later.
Step 3: Simmer the Chicken and Sweet Potatoes
Nestle the trimmed chicken thighs into the pot, then pour in the chicken broth along with the sliced sweet potatoes. Turn the heat up to bring everything to a vigorous simmer. Once bubbling, lower the heat to medium-low and let it cook gently for 15 to 18 minutes. Keep an eye on the sweet potatoes so they get tender but don’t fall apart, and check the chicken’s internal temperature—it should reach at least 165°F for perfect doneness.
Step 4: Finish with Greens and Lemon
Transfer the cooked chicken to a plate to cool slightly. While it rests, discard the bay leaf and stir the baby kale into the soup. Cook just until the kale wilts, about one minute. Remove the pot from heat, shred the chicken (removing skin and bones) and return it to the soup along with fresh lemon juice. Adjust lemon to your taste for that perfect bright, fresh finish.
How to Serve High-Protein Lemon & Turmeric Chicken Soup Recipe
Garnishes
Sprinkle chopped fresh herbs like cilantro or parsley on top for added color and flavor contrast. A dash of black pepper or a light drizzle of extra-virgin olive oil can also enhance the final presentation and taste.
Side Dishes
This soup pairs beautifully with a warm crusty bread or a simple green salad for a light and balanced meal. For an extra protein punch, roasted chickpeas or a side of quinoa work wonderfully too.
Creative Ways to Present
Serve the soup in rustic bowls to showcase the vibrant yellow broth and colorful veggies. Adding a lemon wedge on the side invites guests to tailor the zinginess to their own liking. You could also ladle the soup over cooked grains for a fresh twist on a hearty bowl.
Make Ahead and Storage
Storing Leftovers
Cool the soup completely before transferring it to airtight containers. Stored in the refrigerator, it will stay delicious for up to 4 days—perfect for easy lunches or dinners on busy days.
Freezing
This soup freezes well! Place portions in freezer-safe containers or bags, leaving some room for expansion. It keeps nicely for up to 3 months, so you can enjoy its comforting flavors anytime.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to warm evenly. If the soup thickens too much, add a splash of broth or water to loosen it up. Fresh lemon juice added after reheating brightens the flavor beautifully.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work fine, but keep in mind they cook faster and can dry out if overcooked. Watch the temperature closely and adjust cooking time accordingly.
What can I substitute for baby kale?
If baby kale isn’t available, chopped regular kale or even baby spinach are great alternatives. Just add them towards the end of cooking to retain their vibrant color and nutrients.
Is this soup suitable for a Mediterranean diet?
Yes! This soup fits perfectly within a Mediterranean diet thanks to its use of olive oil, lean protein, wholesome vegetables, and anti-inflammatory spices like turmeric.
Can I make this soup vegan or vegetarian?
To adapt the recipe for a plant-based diet, replace chicken with chickpeas or lentils and use vegetable broth. Keep the turmeric and lemon for that same soulful flavor.
How much protein does the soup provide per serving?
This High-Protein Lemon & Turmeric Chicken Soup Recipe provides about 33 grams of protein per 2-cup serving, making it a fantastic, filling option for anyone needing a protein boost.
Final Thoughts
There’s something truly special about a soup that feels both wholesome and exciting, and this High-Protein Lemon & Turmeric Chicken Soup Recipe nails that balance beautifully. It’s vibrant, nourishing, and so satisfying that it quickly becomes a go-to comfort meal. Give it a try and watch how this flavorful, golden soup brightens up your dinner routine and your mood.
PrintHigh-Protein Lemon & Turmeric Chicken Soup Recipe
This high-protein lemon and turmeric chicken soup is a comforting, anti-inflammatory meal perfect for chilly days or when you’re feeling under the weather. Featuring turmeric’s vibrant yellow hue and health benefits, tender chicken thighs, sweet potatoes, and nutrient-rich baby kale, it’s a flavorful Mediterranean-inspired soup that’s both wholesome and satisfying.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely chopped (about 1 cup)
- 4 cloves garlic, minced
- 1 (2-inch) piece fresh ginger, peeled and cut into matchsticks
- 1 bay leaf
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 4 (6-ounce) bone-in, skin-on chicken thighs, trimmed
- 5 cups unsalted chicken broth
- 2 medium sweet potatoes, scrubbed and sliced into ½-inch-thick half-moons (about 4 cups)
- 5 ounces packed baby kale
- 2 tablespoons fresh lemon juice, plus more to taste
Instructions
- Sauté Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large saucepan or medium Dutch oven over medium heat. Add the finely chopped onion, minced garlic, and cut ginger. Cook, stirring often, until the onion softens and starts to brown, about 6 to 8 minutes.
- Add Spices: Stir in the bay leaf, ground turmeric, ground coriander, salt, and ground pepper. Cook, stirring constantly, until the spices become fragrant, about 1 minute.
- Simmer Chicken and Sweet Potatoes: Add the trimmed chicken thighs, unsalted chicken broth, and sliced sweet potatoes to the pot. Bring the mixture to a vigorous simmer over high heat, then reduce heat to medium-low. Simmer, stirring occasionally, until sweet potatoes are tender but still hold their shape and the chicken reaches an internal temperature of 165°F (74°C), about 15 to 18 minutes.
- Rest Chicken and Wilt Kale: Transfer the chicken to a plate to cool slightly, about 5 minutes. Remove and discard the bay leaf from the soup. Add the baby kale to the simmering soup and cook, stirring constantly, until just wilted, about 1 minute. Remove the pot from heat.
- Shred Chicken and Finish Soup: Remove skin and bones from the chicken and shred the meat. Stir the shredded chicken and 2 tablespoons of fresh lemon juice into the soup. Adjust seasoning by adding additional lemon juice to taste before serving.
Notes
- Baby kale can be substituted with chopped kale or baby spinach if preferred.
- For a deeper turmeric flavor, use fresh turmeric root instead of ground turmeric.
- This soup can be made ahead and refrigerated for up to 4 days.
- Remove skin from chicken before shredding to reduce fat content if desired.
- Adjust spice levels by varying the amounts of turmeric, coriander, salt, and pepper.
