Chicken Quinoa Soup with Lemon and Turmeric – Quick & Healthy

Chicken Quinoa Soup with Lemon and Turmeric is your next kitchen savior—especially when your fridge is looking a little sad and the sniffles are knocking at the door. With anti-inflammatory turmeric, zesty lemon, and protein-packed chicken and quinoa, this one-pot wonder is basically a hug in a bowl. Whether you’re chasing comfort, trying to impress your wellness group chat, or just need something soul-soothing and quick, this soup’s got you. Oh—and it actually tastes amazing (looking at you, bland broths of the past).

And here’s the kicker: it’s done in 40 minutes. We’re talking full-on flavor, real ingredients, and zero weird stuff you can’t pronounce. Perfect for busy weeknights, picky eaters, or just those “I need something warm and wonderful” kind of days. Let’s dive in.

Table of Contents

What is Chicken Quinoa Soup with Lemon and Turmeric?

At its core, Chicken Quinoa Soup with Lemon and Turmeric is a cozy, flavor-packed soup that blends hearty chicken breast, quinoa, and fresh veggies like carrots, celery, bell pepper, and mustard greens. Add in turmeric for its earthy warmth and a splash of lemon for brightness, and you’ve got yourself a go-to soup that’s equal parts nourishing and delicious.

Unlike traditional chicken soups, this one leans on quinoa instead of noodles or rice—making it both gluten-free and packed with protein. The fresh dill adds a clean herbal finish, and the whole thing comes together in one pot. Whether you’re eating clean or just love a good bowl of comfort, this soup strikes the perfect balance between healthy and hearty.

Reasons to Try Chicken Quinoa Soup with Lemon and Turmeric

Let’s be honest—some soups just sit in your bowl, doing the bare minimum. Not this one. Chicken Quinoa Soup with Lemon and Turmeric brings serious flavor and serious feel-good vibes.

Here’s why you’ll love it:

• Time-saving: Done in 40 minutes from start to finish. That’s faster than scrolling through takeout options.
• Nutrient-packed: With turmeric for inflammation, lemon for vitamin C, and quinoa for fiber and protein, it’s practically your immune system’s favorite meal.
• One pot: Fewer dishes, less drama. Need we say more?
• Freezer-friendly: Make it once, enjoy it multiple times. It’s the soup that keeps on giving.
• Kid and grown-up approved: Bright and flavorful without being too spicy or “weird.”

Still not convinced? Try it once and we’re betting this soup will land in your regular weeknight rotation.

Ingredients Needed to Make Chicken Quinoa Soup with Lemon and Turmeric

The beauty of Chicken Quinoa Soup with Lemon and Turmeric lies in its fresh, nourishing ingredients—each one carefully chosen to build layers of flavor, comfort, and health. Let’s break down what you’ll need and why it matters.

• Extra-virgin olive oil (2 tablespoons)
  This heart-healthy fat forms the flavorful base of our soup. It helps soften the vegetables while bringing out the rich aroma of garlic and turmeric. If you’re a fan of olive oil-based soups, check out this Hearty Tuscan White Bean Soup for more inspiration.
• Garlic, minced (3 cloves)
  Garlic adds depth and savory warmth to the broth. Besides flavor, it brings antimicrobial benefits—perfect for cold season comfort food like Chicken Quinoa Soup with Lemon and Turmeric.
• Yellow onion, diced (1 large)
  Onions are the foundation of many great soups. Here, they bring a mellow sweetness that balances the earthy turmeric and bright lemon.
• Carrots, diced (1 cup)
  These classic soup veggies add a natural touch of sweetness, color, and essential beta-carotene. Their firm texture holds up beautifully in this lemony broth.
• Salt (1 teaspoon)
  This may seem basic, but the right amount of salt amplifies the other ingredients and ties the entire soup together.
• Ground turmeric (1 teaspoon)
  The golden star of the show. Turmeric gives this Chicken Quinoa Soup with Lemon and Turmeric its signature earthy flavor and vibrant yellow hue. Its natural anti-inflammatory properties also make it a go-to in immune-boosting recipes like our Anti-Inflammatory Turmeric Chicken Soup.
• Reduced-sodium chicken broth (8 cups)
  Using a lower-sodium broth lets you control the salt level while still getting that savory depth. Opt for a good-quality store-bought brand or homemade if you’re feeling ambitious.
• Red bell pepper, diced (1)
  This adds color, a subtle crunch, and a hint of sweetness that plays nicely against the tart lemon and hearty chicken.
• Celery, diced (½ cup)
  No proper chicken soup skips celery. It’s part of the classic mirepoix and offers an herby, grassy note that deepens the flavor profile.
• Herbs de Provence or Italian seasoning (2 teaspoons)
  These blends bring a medley of thyme, oregano, rosemary, and more—adding aroma and a cozy, herbal backbone to the soup. If you enjoy herb-forward meals, try our Old-Fashioned Vegetable Beef Soup too.
• Boneless, skinless chicken breast (1 pound)
  Lean, quick-cooking, and packed with protein, chicken breast is ideal for shredding into this soup. If you’re short on time, you could use shredded rotisserie chicken—just adjust the simmer time.
• Quinoa, rinsed (½ cup)
  This gluten-free grain bulks up the soup without making it heavy. Quinoa also adds a nutty undertone and keeps the recipe wholesome and satisfying. Rinse well to remove the bitter outer coating before adding it to your Chicken Quinoa Soup with Lemon and Turmeric.
• Mustard greens or baby spinach, chopped (2 cups)
  These greens wilt perfectly into the hot broth. Mustard greens add a peppery kick, while spinach gives a milder, silky finish. Both are nutrient powerhouses. Looking for more veggie-packed meals? Don’t miss our Hearty Vegetarian Lentil Soup.
• Lemon zest (½ teaspoon)
  Zesting the lemon brings out essential oils that add brightness and zing, lifting the soup’s flavor to something truly refreshing.
• Lemon juice (1 tablespoon)
  Just a splash, but it makes a big difference. It balances the richness of the broth and enhances the flavor of the chicken and vegetables.
• Fresh dill, chopped (3 tablespoons)
  Dill’s unique, fresh flavor adds the final touch of herbal vibrancy. It’s best stirred in at the end to preserve its character. If you’re not a dill fan, parsley or even cilantro can work in a pinch.

Every ingredient in Chicken Quinoa Soup with Lemon and Turmeric has a role—whether it’s bringing brightness, adding body, or boosting health benefits. Together, they make this one-pot meal not just easy and quick, but crave-worthy too.

Instructions to Make Chicken Quinoa Soup with Lemon and Turmeric

Making Chicken Quinoa Soup with Lemon and Turmeric is a simple, satisfying process that comes together beautifully in just one pot. Below is a clear step by step breakdown to help you create a warm, nourishing soup the whole family will love—even on your busiest weeknights.

Step 1: Sauté Aromatics for Flavor Foundation
Start by heating 2 tablespoons of extra-virgin olive oil in a large, heavy-bottomed soup pot over medium-high heat. Once the oil shimmers, add 3 cloves of minced garlic, 1 diced yellow onion, and 1 cup of diced carrots. Sprinkle in 1 teaspoon of salt and 1 teaspoon of ground turmeric.

Stir frequently and cook for 6 to 8 minutes, or until the veggies are softened and just beginning to brown. This is where the magic begins. The sautéing releases flavor compounds from the turmeric and garlic—giving your soup a deep, aromatic base. Not sure how to chop your veggies for soups? Check out these easy vegetable prep tips for quick and safe slicing.

Step 2: Build the Broth and Bring to a Simmer
Add 8 cups of reduced-sodium chicken broth to the pot, then toss in 1 diced red bell pepper, ½ cup of diced celery, and 2 teaspoons of herbs de Provence or Italian seasoning.

Stir well and turn the heat to high. Bring everything to a rolling simmer. This step helps blend all the flavors and starts softening the added vegetables. Using boxed broth? Try boosting the flavor with a splash of white wine or a bay leaf for a little extra depth—just remove it before serving.

Step 3: Add Chicken and Quinoa for Protein and Texture
Once the broth is simmering, gently place 1 pound of boneless, skinless chicken breast into the pot. Add ½ cup of rinsed quinoa—make sure it’s well-rinsed to remove the natural coating that can taste bitter. For tips on cooking with quinoa, see our guide on lentil and grain-based meals.

Lower the heat to medium-low to keep the soup at a gentle simmer. Cover the pot partially and let it cook for 15 to 17 minutes, or until the chicken is fully cooked through and the quinoa is tender.

Step 4: Shred Chicken for a Hearty Finish
Using tongs, carefully remove the chicken breasts from the pot and transfer them to a cutting board. Let them cool for a minute, then use two forks to shred the chicken into bite-sized pieces. If you’re in a rush, a quick hack is to use a hand mixer in a bowl—it shreds chicken in seconds.

Return the shredded chicken to the soup. Give it a good stir to re-distribute that delicious protein.

Step 5: Add Greens, Lemon, and Dill for Freshness
Now it’s time to bring your Chicken Quinoa Soup with Lemon and Turmeric to life. Stir in 2 cups of chopped mustard greens or baby spinach, ½ teaspoon of lemon zest, 1 tablespoon of lemon juice, and 3 tablespoons of chopped fresh dill.

The greens will wilt in just a minute or two. The lemon zest and juice add a bright, citrusy finish that balances the richness of the broth. And the dill? It gives the soup that final pop of garden-fresh flavor. If you’ve ever enjoyed our Lemony Greek Chickpea Soup, you know how powerful just a little lemon can be.

Step 6: Taste, Adjust, and Serve Hot
Taste the soup and adjust seasoning if needed. Want a little more zing? Add a splash more lemon. Need a touch more salt? Go for it. Everyone’s palate is different—don’t be afraid to tweak it to your liking.

Ladle the soup into bowls and serve hot. For a heartier meal, pair it with crusty bread or a side salad. If you’re looking for more easy, cozy dinner ideas, check out our collection of comforting soups and stews.

What to Serve with Chicken Quinoa Soup with Lemon and Turmeric

This soup is hearty enough to stand alone, but if you’re feeling fancy or feeding a crowd, here are a few ideas:

• Crusty Bread: Try sourdough, multigrain, or a baguette to soak up all that lemony goodness.
• Simple Green Salad: A basic salad with olive oil and vinegar adds a crisp contrast.
• Grilled Cheese: Yup. Grown-ups love grilled cheese too. Try it with Swiss or Havarti for a twist.
• Roasted Veggies: Got leftover broccoli or brussels sprouts? Roast ’em up.
  Or keep it minimal and let the soup shine. It’s bold enough to carry the meal.

Key Tips for Making Chicken Quinoa Soup with Lemon and Turmeric

1. Use pre-cooked or rotisserie chicken if you’re short on time—just reduce the simmering time.
2. Rinse your quinoa before cooking to avoid bitterness.
3. Add the dill last, especially if you’re making this ahead. It keeps the flavor fresh and bright.
4. No mustard greens? No problem. Baby spinach or kale works beautifully.
5. Season to taste after reheating. Soups change flavor slightly in the fridge.

Storage and Reheating Tips for Chicken Quinoa Soup with Lemon and Turmeric

This soup is a dream for meal preppers.

• Refrigerator: Store in an airtight container for up to 4 days. Add a splash of broth or water when reheating if it thickens.
• Freezer: Freeze in individual portions for up to 3 months. Let it cool completely first.
• Reheating: Microwave or heat on the stove until piping hot. Add fresh dill after reheating for best flavor.

Pro tip: Label your containers. “Mystery soup” never goes over well on a busy Monday.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely. Thighs will give a richer flavor. Just make sure they’re boneless and cook through.

Is this soup gluten-free?
Yep! As long as your broth is labeled gluten-free, you’re good to go.

Can I skip the dill?
Sure—but it does add a fresh, herby finish. You could sub parsley or just leave it out.

What’s the best way to zest a lemon?
Use a microplane or the fine side of a box grater. Try to avoid the bitter white part.

Final Thoughts

Chicken Quinoa Soup with Lemon and Turmeric is one of those recipes that earns a spot on your “must-make-again” list. It’s comforting without being heavy, healthy without trying too hard, and flavorful enough to satisfy even the pickiest eaters. Whether you’re battling a cold or just craving something warm, this soup checks all the boxes.

Love this soup? You’ll probably enjoy these too:

• Try our Anti-Inflammatory Turmeric Chicken Soup
• Or warm up with Lemony Greek Chickpea Soup
• Need another cozy bowl? Curry Lentil Soup brings the heat in a good way.

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