Lemon Herb Chicken Broth
Lemon Herb Chicken Broth
FoodTok's broth bowl, gone Mediterranean — silky poached chicken, chickpeas, kale and lemon in a golden turmeric broth, ready in 40 minutes
This lemon herb chicken broth is the comfort bowl everyone is making — upgraded Mediterranean style. Chicken breasts poach gently in a golden turmeric broth until silky, then get shredded back into the pot with chickpeas, kale, tomatoes and a big hit of lemon and dill.
One pot, 40 minutes, and 40 g of protein per bowl with only 13 g net carbs. Light, bright, and deeply soothing.
Why you'll love this broth bowl
- 40g protein per bowl — the lightest high-protein dinner around
- Only 13g net carbs — naturally low-carb and keto-friendly
- One pot, ready in 40 minutes, mostly hands-off
- Golden turmeric broth with fresh lemon and dill
- Silky poached chicken — never dry, never tough
- Endlessly riffable — the formula works with any greens
Health notes
- Chicken breast: 40g of lean protein per bowl to keep you full and support recovery.
- Turmeric & black pepper: Curcumin plus piperine — the classic absorption-boosting pair.
- Kale & spinach: Iron, folate and vitamin K, added at the end so they stay vibrant.
- Chickpeas: Fiber and staying power in every spoonful.
- Lemon: Fresh juice brightens the broth, and its vitamin C helps absorb the iron from the greens.
Key element — poach gently, never boil hard
Keep the broth at a bare simmer — lazy bubbles, not a rolling boil. A hard boil seizes chicken breast into tough, stringy meat and turns the broth cloudy. Gentle heat is what makes the chicken silky.
Ingredients
Broth
- 1 lb chicken breasts
- 6 cups chicken broth
- 2 Tbsp extra-virgin olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 bay leaf
- 1 tsp salt, plus more to taste
Bowl
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 2 cups chopped kale
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 2 cups baby spinach
Finish
- 1 lemon, thinly sliced
- Juice of 1 lemon
- ¼ cup chopped fresh dill
- Extra-virgin olive oil, for drizzling
Swaps
- Rotisserie shortcut: Skip the poaching — simmer the broth 15 minutes, then stir in shredded rotisserie chicken.
- Chicken thighs: Use boneless thighs for richer meat; poach 5 minutes longer.
- Add orzo: Stir in ½ cup orzo with the chickpeas for a heartier bowl (adds carbs).
- Different greens: Swiss chard, escarole or collard greens all work in place of kale.
Instructions
| 1 | Sweat the aromatics. Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of salt and cook 5 minutes until soft. Stir in the garlic, turmeric, oregano and black pepper and cook 1 minute until fragrant. |
| 2 | Add chicken and broth. Pour in the chicken broth, add the bay leaf, salt and the whole chicken breasts. Bring just to a gentle simmer — lazy bubbles around the edges. |
| 3 | Poach gently. Keep the heat low and poach 18–20 minutes, never letting it boil hard, until the chicken is cooked through and reads 165°F inside. Lift the chicken out and rest 5 minutes. |
| 4 | Shred. Shred the rested chicken with two forks into bite-size pieces. Discard the bay leaf. |
| 5 | Build the bowl. Return the shredded chicken to the pot with the chickpeas, kale, cherry tomatoes and red onion. Simmer 5 minutes until the kale softens. |
| 6 | Finish bright. Stir in the spinach and cook 1 minute until just wilted. Off the heat, add the lemon juice and taste for salt. Ladle into bowls with lemon slices, shower with dill, and drizzle with olive oil. |
Pro tips
- The simmer should barely move — if it is bubbling vigorously, turn it down. Gentle is everything.
- Rest the chicken 5 minutes before shredding so the juices stay in the meat, not on the board.
- Add the lemon juice off the heat so its brightness stays fresh and zingy.
- Taste for salt after the lemon — the acid changes the balance more than you expect.
- Skim any foam in the first minutes of poaching for the clearest, prettiest broth.
Nutrition
| Nutrient | Per bowl |
|---|---|
| Calories | 250 |
| Protein | 40g |
| Net carbohydrates | 13g |
| Total carbohydrates | 18g |
| Fiber | 5g |
| Total fat | 12g |
| Sodium | 600mg |
Estimates based on 1 lb chicken breast, 1 can chickpeas, olive oil and 6 cups chicken broth. Exact macros vary with brands.
Variations
Lemon orzo
Add ½ cup orzo with the chickpeas and simmer 10 minutes for a heartier, avgolemono-adjacent bowl.
White bean
Swap the chickpeas for cannellini beans — even creamier in the golden broth.
Spicy
Add ½ tsp red pepper flakes with the turmeric and finish with a drizzle of chili oil.
Rotisserie express
Use shredded rotisserie chicken and skip the poaching — dinner in 20 minutes flat.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Greens soften on storage — add fresh spinach on reheating |
| Freezer | Up to 3 months | Freeze before the spinach and lemon go in; finish fresh on reheating |
| Reheating | — | Warm gently on the stove; add fresh lemon juice and dill after reheating |
FAQ
Test your knowledge
5 quick questions about this chicken broth bowl
1. Protein per bowl?
2. Net carbs per bowl?
3. How long does the whole recipe take?
4. What is the key to silky poached chicken?
5. When does the lemon juice go in?
Frequently asked questions
How long does it take to make Lemon Herb Chicken Broth?
About 40 minutes in total: 15 minutes of prep and 25 minutes of cooking.
Can I make substitutions in this recipe?
Different greens: Swiss chard, escarole or collard greens all work in place of kale.
What temperature do I need?
Keep the heat low and poach 18–20 minutes, never letting it boil hard, until the chicken is cooked through and reads 165°F inside.
How many servings does this recipe make?
It makes 4 servings.
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