Lemon–Turmeric Chicken, Kale & White Bean Soup
Lemon–Turmeric Chicken, Kale & White Bean Soup
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Lemon–Turmeric Chicken, Kale & White Bean Soup
A bright, savory soup built on anti-inflammatory spices, leafy greens, and lean poultry. This Mediterranean/MIND-style recipe balances high-quality protein with fiber-rich plants to support brain, heart, and metabolic health.
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrot; cook 5–7 minutes until softened and fragrant.
- Stir in turmeric, cumin, thyme, and black pepper. Add chicken broth and bring to a gentle boil. Add diced chicken, reduce to a simmer, and cook 10–12 minutes until chicken is just cooked through.
- Stir in white beans and kale. Simmer 5–8 minutes until kale is tender. Remove from heat and finish with remaining olive oil, lemon zest, lemon juice, salt, and parsley.
Notes
- Serve with a side of whole-grain rye, farro, oat crackers, or sprouted-grain bread for a Nordic- or Mediterranean-style meal.
- Keeps well refrigerated for up to 4 days; flavors improve overnight.
- If freezing, freeze without the lemon juice; add lemon after reheating.