Hey y'all! If you're looking for a soul-warming meal that's bursting with zesty flavor and packed with nutrition, this High-Protein Lemon & Turmeric Chicken Soup will be your new favorite comfort food. Whether you're cozying up on a chilly night, fueling up after a workout, or feeding your family something wholesome, this vibrant soup brings together tender Chicken, the bright zing of fresh lemon, and the golden goodness of turmeric. Let's get cooking!

High-Protein Lemon & Turmeric Chicken Soup

Why You'll Love This Soup

Power-packed with protein to keep you energized and full longer.
Fresh lemon and turmeric give a bright, immune-boosting kick.
Easy one-pot recipe that comes together in under an hour.
Versatile for meal prep, gluten-free, and freezer-friendly.
Comforting, aromatic, and full of flavor – it’ll become a staple on your menu!

Ingredients

1 lb (450g) boneless skinless Chicken breasts or thighs
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
1 teaspoon ground turmeric
½ teaspoon ground black pepper
1 teaspoon salt (plus more to taste)
6 cups (1.4L) low-sodium chicken broth
1 cup cooked quinoa (optional for extra protein)
1 lemon, zested and juiced
¼ cup fresh parsley, chopped (plus extra for garnish)

Directions

1. Sauté Aromatics

Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and fragrant. Stir in garlic, carrots, and celery. Cook an additional 3 minutes until carrots begin to soften.

2. Add Spices & Chicken

Sprinkle in the turmeric, salt, and pepper; stir well. Nestle chicken breasts (or thighs) into vegetables, pour in the chicken broth, and bring to a gentle boil.

3. Simmer

Lower the heat to a simmer. Cover and cook for 20-25 minutes, or until chicken is cooked through and tender.

4. Shred Chicken

Using tongs, remove chicken from the pot and shred with two forks. Return shredded chicken to the soup. Stir in cooked quinoa (if using), lemon juice, and zest. Taste and adjust seasoning if needed.

5. Finish & Serve

Stir in chopped parsley. Ladle hot soup into bowls, garnish with extra parsley and a lemon wedge if desired. Serve and enjoy!

Notes

For extra richness, swap half the chicken broth with bone broth.
Add a handful of spinach or kale at the end for extra greens.
Use pre-cooked shredded chicken and reduce simmer time to 10 minutes for an even faster version.

Variations

Vegetarian: Replace chicken with canned chickpeas and use vegetable broth for a plant-based protein boost.
Spicy: Add ½ teaspoon chili flakes or a diced jalapeño with the aromatics for a warming kick.
No-Grain: Skip the quinoa and add extra veggies like zucchini or cauliflower for a lighter, low-carb soup.

Required Equipment

Large soup pot or Dutch oven
Cutting board and chef’s knife
Measuring spoons and cups
Tongs and ladle

Storage & Shelf Life

Let the soup cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to 4 days. For freezing, portion into freezer bags or containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions & Pairings

Enjoy with a slice of crusty whole-grain bread or pita for dipping.
Add a fresh green side salad with avocado and toasted seeds.
Serve with a drizzle of Greek yogurt for creaminess.

Pro Tips

For juicy chicken, don’t overcook – simmer just until it’s easy to shred.
The soup intensifies in flavor after a day in the fridge, so it’s perfect for meal prep.
Add lemon juice at the end to preserve its bright flavor.

FAQ

Can I make this soup ahead of time?
Absolutely! It stores well and flavors deepen after a day.
Is this soup freezer-friendly?
Yes, cool completely, portion into containers, and freeze for up to 3 months.
Can I use rotisserie chicken?
For sure—just add shredded rotisserie chicken in Step 4 and simmer for 5 minutes to heat through.

Prep Time:

15 minutes

Cook Time:

30 minutes

Total Time:

45 minutes