Save to Pinterest The first time I made this golden soup was during a particularly gray February when everyone around me seemed to be fighting off something. I had grabbed a bunch of baby kale on impulse and remembered turmerics reputation as a healing spice, so I threw them into a pot with whatever chicken I had in the fridge. That afternoon my kitchen filled with this incredible warm, earthy citrus scent that somehow made the whole house feel cozier.
My roommate walked in mid simmer and immediately asked what smelled so comforting. We ended up eating it curled up on the couch while watching old movies, and she kept commenting on how something so vibrant could taste so deeply soothing. Now whenever either of us feels under the weather or just slightly off, this is the text we send each other.
Ingredients
- Boneless chicken breast or thighs: Thighs stay juicier during simmering but breast works perfectly if you prefer leaner meat
- Onion, carrots, and celery: This classic soup trio builds that aromatic foundation that makes people ask whats cooking
- Garlic: Freshly minced makes all the difference here since it cooks briefly with the spices
- Baby kale: It holds up better than spinach in hot broth and adds such a pretty contrast to the golden soup
- Chicken broth: Low sodium lets you control the salt level completely
- Lemon juice and zest: Both are essential because the juice brightens while zest intensifies the citrus aroma
- Ground turmeric: This is what gives the soup its gorgeous color and that subtle earthy warmth
- Ground cumin: It plays so nicely with turmeric and adds depth without overpowering the delicate lemon
- Black pepper: Actually helps your body absorb turmerics benefits plus adds a gentle kick
- Sea salt: Start with one teaspoon and adjust at the end since turmeric can taste a bit bitter until properly seasoned
- Olive oil: A good extra virgin one makes the initial vegetable sauté more flavorful
Instructions
- Sauté the foundation:
- Heat olive oil in your large pot over medium heat then add onion carrots and celery. Let them soften and become fragrant for about 4 to 5 minutes stirring occasionally so nothing sticks.
- Wake up the spices:
- Stir in garlic turmeric cumin black pepper and red pepper flakes if you are using them. Cook for just 1 minute until you can really smell the spices blooming but do not let them burn.
- Sear the chicken:
- Add the chicken pieces to the pot and cook for 3 to 4 minutes until lightly browned on the outside. You are not cooking it through just building flavor.
- Create the soup base:
- Pour in the chicken broth and bring everything to a boil. Then reduce heat and let it simmer uncovered for about 15 minutes until the chicken is completely cooked and vegetables are tender.
- Add the brightness:
- Stir in baby kale lemon juice and lemon zest. Simmer for another 2 to 3 minutes just until the kale wilts and brightens in color.
- Season and serve:
- Taste the soup and adjust salt or seasonings as needed. Serve hot while the steam still carries that lemon turmeric aroma.
Save to Pinterest Last winter I made a massive batch of this for a friend who had just had surgery. She texted me three days later saying she had been eating it for every meal and actually looked forward to her medicine times because it meant another bowl of soup. Something about the combination of bright lemon and warm spices just feels restorative in a way I cannot fully explain.
Make It Your Own
Sometimes I toss in cooked quinoa or brown rice right at the end if I want something more substantial especially for lunch. The grains soak up that golden broth beautifully.
Wine Pairing Wisdom
A dry Riesling cuts through the turmerics earthiness while echoing the lemon notes. Sauvignon Blanc works equally well if you prefer something crisper with more grassy undertones.
Serving Suggestions
Keep some extra lemon wedges on the table because some people love that extra hit of acidity. A handful of fresh parsley or cilantro right before serving makes the bowl look restaurant worthy.
- Crusty bread for soaking up every drop of the golden broth
- A dollop of Greek yogurt on top adds creaminess and tempers the spices
- Leftovers reheat beautifully so make a double batch
Save to Pinterest There is something deeply satisfying about serving a soup that looks this vibrant and tastes this comforting. It is the kind of recipe that turns an ordinary Tuesday dinner into something that feels like a small act of self care.
Common Recipe Questions
- → What makes this soup high in protein?
Each serving contains 36 grams of protein primarily from the 500 grams of boneless chicken breast or thighs, making it an excellent option for those seeking protein-rich meals.
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- → What can I substitute for baby kale?
Baby spinach or Swiss chard work perfectly as substitutes. Add them in the last few minutes of cooking just until wilted, maintaining their vibrant color and nutritional value.
- → Is this soup spicy?
The soup has a gentle warmth from black pepper and optional red pepper flakes. It's not spicy but rather warming and aromatic. Adjust red pepper flakes or omit entirely for a milder version.
- → How can I make this soup more filling?
Add cooked quinoa, brown rice, or diced potatoes during the last 10 minutes of simmering. These absorb the flavorful broth while adding substance and making it even more satisfying.
- → What wine pairs well with this soup?
A dry Riesling or Sauvignon Blanc complements the lemon and turmeric notes beautifully. The crisp acidity cuts through the broth while enhancing the zesty flavors.