Save The golden color of this soup stopped me in my tracks the first time I made it. I was experimenting with anti-inflammatory ingredients after a friend mentioned how turmeric changed her morning routine, never expecting such a vibrant result. Now this soup has become my go-to when I need something that feels like medicine but tastes like comfort.
Last winter I made a double batch for my sister who was recovering from surgery. She sent me a text two days later asking for the recipe saying it was the first thing that actually made her feel like herself again. Something about the combination of warming turmeric and fresh lemon just works.
Ingredients
- 600 g boneless skinless chicken breasts or thighs: Thighs stay more tender during simmering but breasts work perfectly if thats what you have
- 1 medium yellow onion diced: Yellow onions have that perfect sweetness when cooked down
- 2 medium carrots peeled and sliced: They add natural sweetness and pretty orange flecks
- 2 celery stalks sliced: Dont skip this it provides that classic soup backbone flavor
- 100 g baby kale: Baby kale is tender enough that it doesnt need removing stems
- 3 garlic cloves minced: Fresh garlic makes all the difference here
- 1.5 liters low-sodium chicken broth: You control the salt this way
- Juice and zest of 1 large lemon: Both parts matter zest adds perfume juice adds brightness
- 1½ tsp ground turmeric: This is what gives the soup its gorgeous color and anti-inflammatory punch
- ½ tsp ground black pepper: Helps your body absorb the turmeric
- 1 tsp sea salt: Adjust this at the end since broth brands vary
- 1 tsp dried thyme: Earthy and perfect with chicken
- ¼ tsp crushed red pepper flakes: Totally optional but I love the subtle warmth
- 1 tbsp olive oil: For sautéing the aromatics
- Fresh parsley or dill chopped: Fresh herbs at the end make everything pop
- Lemon wedges: Extra lemon never hurts with this soup
Instructions
- Build your flavor base:
- Heat olive oil in a large pot over medium heat then add onion carrots and celery. Sauté for 5 minutes until softened and fragrant.
- Wake up the spices:
- Stir in garlic turmeric thyme black pepper and red pepper flakes if using. Cook for just 1 minute until you can smell the spices toasting.
- Simmer the chicken:
- Add chicken to the pot and pour in the broth. Bring to a gentle simmer cover and cook for 20 to 25 minutes until chicken is cooked through.
- Shred and return:
- Remove chicken with tongs and shred using two forks. Return shredded chicken back to the pot to absorb all those flavors.
- Add the greens:
- Stir in baby kale and simmer for 2 to 3 minutes until just wilted. Dont overcook it should still have some vibrancy.
- Finish with brightness:
- Add lemon juice and zest then taste and adjust salt as needed. The lemon should sing without overwhelming.
- Serve it up:
- Ladle into warm bowls and finish with fresh herbs and extra lemon wedges for squeezing at the table.
Save Ive started keeping small containers of this soup in my freezer for those days when cooking feels impossible but I still want something nourishing. My neighbor now texts me whenever she smells it simmering knowing shell probably get a container too.
Make It Your Own
Sometimes I add a can of chickpeas during the last 10 minutes for extra protein and texture. The turmeric stains them a beautiful golden color that looks incredible in the bowl.
Serving Suggestions
Crusty gluten-free bread is perfect for soaking up every last drop. I also love serving this with a simple side salad dressed with apple cider vinegar to complement the lemon in the soup.
Storage and Meal Prep
This soup keeps beautifully in the refrigerator for up to 5 days and freezes well for up to 3 months. The kale does lose some texture when frozen so if meal prepping add fresh kale when reheating.
- Cool completely before transferring to airtight containers
- Leave about an inch of space at the top if freezing as liquids expand
- Reheat gently over medium-low heat stirring occasionally
Save There is something profoundly healing about a bowl of this soup whether you are feeling under the weather or just need a warm hug in a bowl.
Recipe Questions & Answers
- → How long does this soup keep in the refrigerator?
Store cooled soup in airtight containers for up to 4-5 days. The flavors actually develop and improve after a day. Reheat gently on the stovetop, adding a splash of broth if needed.
- → Can I use chicken thighs instead of breasts?
Absolutely. Thighs add richness and stay moist during simmering. Cook time remains the same. Bone-in thighs work too—just remove bones before shredding and returning meat to the pot.
- → What vegetables can I add or substitute?
Baby spinach replaces kale seamlessly. Consider diced potatoes, parsnips, or butternut squash for heartiness. Fresh ginger complements turmeric beautifully. Add firm vegetables early, delicate greens near the end.
- → Is this soup freezer-friendly?
Yes. Cool completely before transferring to freezer-safe containers. Leave headspace for expansion. It keeps well for 2-3 months. Thaw overnight in the refrigerator before reheating.
- → How can I make this soup dairy-free and still creamy?
Stir in full-fat coconut milk during the final minutes of simmering. Alternatively, blend a portion of the soup with an immersion gun and return it for body without dairy.
- → What sides pair well with this soup?
Crusty gluten-free bread for dipping, a simple green salad with vinaigrette, or roasted vegetables complement the nourishing broth. For extra protein, serve alongside boiled eggs or grilled chicken.