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 something. I had a jar of turmeric sitting in the back of my pantry that Id bought on impulse months earlier, and a bag of baby kale that needed using. Something about the combination of that bright yellow spice and fresh lemon just felt like the right medicine, even if I was mostly going on instinct.
My roommate walked into the kitchen while it was simmering and immediately asked what I was making because the house smelled like heaven. That evening, we both sat curled up on the couch with steaming bowls, watching the steam rise in ribbons and feeling genuinely nourished for the first time in weeks. Now its the first thing I make whenever anyone mentions feeling under the weather.
Ingredients
- 600 g boneless chicken breasts or thighs: I prefer thighs because they stay more tender during simmering, but breasts work perfectly if thats what you have on hand
- 1 medium yellow onion, diced: The foundation of flavor, so take your time letting it soften properly
- 2 medium carrots, peeled and sliced: They add natural sweetness and that classic soup texture we all love
- 2 celery stalks, sliced: Dont skip this, it provides that aromatic base that makes chicken soup taste like home
- 100 g baby kale: Much more tender than mature kale and wilts beautifully into the broth
- 3 garlic cloves, minced: Fresh garlic makes all the difference here, dont use jarred
- 1.5 liters low-sodium chicken broth: Low sodium is crucial since you will be adding salt later
- Juice and zest of 1 large lemon: Both the zest and juice are essential for that bright, alive flavor
- 1½ tsp ground turmeric: This is the star of the show, giving the soup its gorgeous golden color
- ½ tsp ground black pepper: Helps your body absorb the turmeric and adds subtle warmth
- 1 tsp sea salt: Adjust to your taste, but this is a good starting point
- ½ tsp dried thyme: Adds an earthy, herbal note that balances the citrus
- ¼ tsp crushed red pepper flakes: Optional, but I love the gentle heat it provides
- 1 tbsp olive oil: For sautéing the vegetables and building that flavor base
- Fresh parsley or dill, chopped: Fresh herbs at the end make everything taste brighter and more finished
- Lemon wedges: Extra lemon on the table lets everyone adjust the brightness to their liking
Instructions
- Build your flavor foundation:
- Heat the olive oil in your large soup pot over medium heat, then add the diced onion, carrots, and celery. Let them sauté for about 5 minutes, stirring occasionally, until theyve softened and the onions are translucent. This step is worth the time, it creates that deep, savory base that makes soup taste like it simmered all day.
- Wake up the spices:
- Stir in the minced garlic, turmeric, thyme, black pepper, and red pepper flakes if you are using them. Cook for just 1 minute until you can really smell the garlic and spices blooming in the hot oil. The turmeric will turn everything a beautiful golden yellow immediately.
- Simmer the chicken to perfection:
- Add the chicken to the pot and pour in the broth. Bring everything to a gentle simmer, then cover and cook for 20 to 25 minutes until the chicken is completely cooked through. The broth will turn a rich, golden color and your kitchen will smell amazing.
- Shred and return:
- Carefully remove the cooked chicken from the pot and use two forks to shred it into bite-sized pieces. Return all that shredded chicken back to the soup, letting it absorb the flavorful broth as it reheats.
- Add the final touches:
- Stir in the baby kale and let it simmer for 2 to 3 minutes until it is wilted and tender. Then add the lemon juice and zest, tasting and adding more salt if needed. The soup should taste bright, savory, and deeply comforting.
- Serve with love:
- Ladle the hot soup into bowls and finish with generous sprinkles of fresh parsley or dill. Add a lemon wedge to each bowl and let everyone squeeze in extra juice if they want more brightness.
Save to Pinterest Last winter, my sister came over complaining that she felt completely run down. I made a double batch of this soup, and we sat at the kitchen table for hours talking and eating. She left with containers of the leftovers and texted me the next morning saying she felt like a different person. Sometimes the simplest food really is the best medicine.
Make It Your Own
I have found that adding a can of drained chickpeas in the last 10 minutes of cooking makes the soup even more hearty and satisfying without changing the flavor profile. The chickpeas absorb all that golden broth and become these little flavor bombs throughout the soup.
Perfect Pairings
While this soup is wonderful on its own, a slice of crusty gluten-free bread for soaking up every last drop of broth takes it to the next level. I also love serving it alongside a simple green salad dressed with a light lemon vinaigrette to complement the bright flavors in the soup.
Storage and Reheating
This soup actually tastes even better the next day as the flavors continue to meld and develop. Store it in an airtight container in the refrigerator for up to 4 days, or freeze individual portions for those busy weeks when you need something nourishing but have zero time to cook.
- The soup will thicken as it cools, so add a splash of water or broth when reheating
- The kale will continue to darken but the flavor remains delicious
- Reheat gently over medium-low heat to preserve the delicate lemon notes
Save to Pinterest There is something profoundly comforting about a bowl of golden soup, especially when it is this good for you too. I hope this recipe finds you exactly when you need it most.
Recipe Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as the flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.
- → Can I freeze this soup?
Yes, this freezes beautifully. Let the soup cool completely before transferring to freezer-safe containers. Leave about an inch of space at the top as liquids expand when frozen. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I use instead of baby kale?
Baby spinach is an excellent substitute and wilts even more quickly. You could also use chopped Swiss chard or add chopped hearty greens like collards earlier in the cooking process. For a green-free version, simply omit the greens entirely.
- → Is the turmeric flavor strong?
The turmeric provides a subtle earthiness and beautiful golden color rather than an overpowering taste. Combined with the bright lemon and aromatic herbs, it creates a well-balanced, comforting flavor profile that isn't medicinal or bitter.
- → Can I use a rotisserie chicken?
You can shortcut the cooking time by using a rotisserie chicken. Simply skip the steps for cooking raw chicken and add shredded rotisserie meat during the last 5 minutes of simmering, just long enough to heat through. You may want to reduce the salt slightly since rotisserie chicken is typically seasoned.
- → How do I prevent the lemon from making it too sour?
Start with half the lemon juice, taste, and adjust from there. The zest adds wonderful brightness without acidity. Remember that acid flavors can intensify as soup sits, so it's better to start conservative. You can always serve with additional lemon wedges so people can add more to taste.