Add the chopped onion to the pot and cook slowly, stirring occasionally, until it becomes soft and translucent. This step should take several minutes and creates the flavor base for the entire soup, so avoid rushing or browning the onion.

Stir in the minced garlic and cook briefly, just until fragrant. Keep the heat steady and stir constantly to prevent the garlic from burning, as burnt garlic can make the soup bitter.

Sprinkle the turmeric directly into the pot and stir continuously for about 20–30 seconds. This blooming step is essential — it allows the turmeric to release its aroma, deepen in color, and lose any raw spice harshness. You should notice a warm, earthy fragrance developing.

Add the chicken pieces to the pot and stir well so they are fully coated in the turmeric and aromatics. Let the chicken cook for a few minutes, stirring occasionally, until the outside turns opaque. This light searing step helps lock in moisture and builds depth before the liquid is added.

Slowly pour in the broth while scraping the bottom of the pot with your spoon to release any flavorful bits. Bring the soup to a gentle simmer rather than a rapid boil, which keeps the broth clear and the chicken tender.

Season the soup with salt and black pepper, then reduce the heat to low. Allow the soup to simmer gently, uncovered, until the chicken is fully cooked and tender. Stir occasionally to ensure even cooking and prevent sticking.

Taste the broth and adjust seasoning as needed. Keto soups rely heavily on balanced seasoning, so add salt gradually until the flavors feel rounded and complete rather than flat.

Stir in the lemon juice if using, then turn off the heat. Adding acid at the end brightens the soup without overpowering the warm spices and helps balance the richness.

Let the soup rest for a few minutes before serving so the flavors can settle. Ladle into bowls and serve warm, finishing with fresh herbs if desired for added freshness and aroma.