Description
This Lemon Rosemary Chicken Soup is a vibrant, cozy dish infused with fresh herbs, hearty vegetables, and tender shredded chicken. A finishing touch of lemon juice brightens every bite, making it a nourishing and comforting meal perfect for any season.
Ingredients
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1/4 cup olive oil, divided
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1/2 onion, finely chopped
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3 carrots, finely chopped
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3 ribs celery, finely chopped
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3 cloves garlic, minced
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1/2 teaspoon Italian seasoning
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2 sprigs fresh rosemary and/or 2 sprigs fresh thyme
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1 teaspoon coarse kosher salt
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1 can cannellini or navy beans, rinsed and drained
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3 cups shredded kale
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2–3 cups cooked shredded chicken or turkey
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5 cups chicken broth (preferably Better Than Bouillon or bone broth)
Finishers:
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Juice of two lemons
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Salt and pepper to taste
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Grated Parmesan (optional, for serving)
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Bread and butter (optional, for serving)
Instructions
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Heat 2 tablespoons of olive oil in a large pot over medium heat.
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Add chopped onion, carrots, and celery. Sauté for about 5–7 minutes, until vegetables are soft.
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Add garlic, Italian seasoning, rosemary/thyme sprigs, and kosher salt. Cook for 1–2 minutes until fragrant.
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Stir in the beans, kale, shredded chicken or turkey, and chicken broth.
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Bring to a simmer and cook for about 10–15 minutes, until kale is tender and flavors meld.
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Remove herb sprigs. Stir in lemon juice.
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Taste and adjust seasoning with salt and pepper.
- Serve hot, topped with grated Parmesan and a side of bread and butter if desired.
Notes
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You can use rotisserie chicken or leftover turkey.
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Add more broth if the soup becomes too thick.
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For a vegetarian version, omit chicken and use vegetable broth.
- For a smoother texture, mash some beans before adding.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American