Vibrant soup with zesty lemon, golden turmeric, tender kale, and 40g protein per bowl.
# What You Need:
→ 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 - 1½ tsp ground turmeric
10 - ½ tsp ground black pepper
11 - 1 tsp sea salt (or to taste)
12 - 1 tsp dried thyme
13 - ¼ tsp crushed red pepper flakes (optional)
→ Oils
14 - 1 tbsp olive oil
→ Garnish
15 - Fresh parsley or dill, chopped
16 - Lemon wedges
# How To Make:
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 garlic, turmeric, thyme, black pepper, and red pepper flakes if using. 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 the chicken is fully cooked through and reaches an internal temperature of 165°F.
04 - Remove cooked chicken from the pot and shred using two forks. Return shredded chicken back to the soup to incorporate flavors.
05 - Stir in baby kale and simmer for 2–3 minutes until just wilted but still vibrant green.
06 - Add lemon juice and zest to brighten the soup. Season with salt to taste, adjusting as needed.
07 - Ladle hot soup into bowls and garnish with freshly chopped parsley or dill and lemon wedges on the side.
