Lemon Rosemary Chicken Soup
Ingredients
- ¼ cup olive oil divided
- ½ medium onion finely diced
- 3 carrots finely diced
- 3 celery stalks finely diced
- 3 garlic cloves minced
- ½ teaspoon Italian seasoning
- 2 fresh rosemary sprigs or fresh thyme sprigs
- 1 teaspoon coarse salt
- 1 15-ounce can white beans, rinsed and drained
- 3 cups chopped kale
- 2 –3 cups cooked shredded chicken or turkey
- 5 cups chicken broth
- To Finish
- Juice of 2 fresh lemons
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese optional, for serving
Instructions
- Sauté the Vegetables:
- Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add onion, carrots, and celery. Cook for 5–8 minutes, stirring often, until soft and fragrant.
- Add Aromatics:
- Stir in garlic, Italian seasoning, rosemary or thyme sprigs, and salt. Cook for about 1 minute, stirring constantly to prevent the garlic from browning.
- Simmer the Soup:
- Add the beans, kale, shredded chicken, broth, and remaining olive oil if using. Bring to a gentle simmer and cook for 10–20 minutes, until the kale is tender and flavors are well blended.
- Finish and Serve:
- Remove herb stems. Stir in fresh lemon juice and season with additional salt and black pepper to taste. Serve warm with grated Parmesan if desired.
Notes
This lemon rosemary chicken soup is light yet deeply comforting, packed with vegetables, protein, and fresh herbs. The bright lemon balances the savory broth, making it perfect for cozy dinners, meal prep, or when you need a nourishing homemade soup. Great for cold weather, immune support, and healthy weeknight meals.