If you’re craving a soup that’s both comforting and vibrant, the Lemon Rosemary Chicken Soup Recipe is an absolute game changer. This dish brings together tender shredded chicken, fresh herbs, and the zingy brightness of lemon to create a bowl of pure warmth and freshness. Each spoonful is a harmonious balance of savory, earthy, and citrusy flavors that will make you feel cozy and refreshed at the same time. Whether you’re fighting a cold or just want an easy weeknight supper, this soup checks all the boxes with simple ingredients that come together effortlessly for a big flavor impact.
Ingredients You’ll Need
Getting this Lemon Rosemary Chicken Soup Recipe right is all about fresh, wholesome ingredients that pack a punch without needing any complicated cooking tricks. Each component here plays an essential role—from the aromatic herbs to the hearty vegetables—guaranteeing a soup that’s rich in texture, vibrant in color, and layered with flavor.
- Olive oil (1/4 cup, divided): Adds a subtle fruitiness and helps soften the vegetables while cooking.
- Half an onion, finely chopped: Provides a sweet, savory base that deepens the soup’s flavor.
- 3 carrots, finely chopped: Bring a natural sweetness and lovely orange color.
- 3 ribs celery, finely chopped: Adds that classic aromatic crunch and brightness.
- 3 cloves garlic, minced: Gives the soup its comforting garlicky aroma and taste.
- 1/2 teaspoon Italian seasoning: Blends herbs like oregano and basil for a warm herbal backdrop.
- 2 sprigs fresh rosemary and/or 2 sprigs fresh thyme: Infuse the broth with their piney, earthy notes.
- 1 teaspoon coarse kosher salt: Enhances all the flavors naturally.
- 1 can cannellini or navy beans, rinsed and drained: Adds hearty creaminess and protein.
- 3 cups shredded kale: Brings a nutritional boost and beautiful deep green color.
- 2-3 cups cooked shredded chicken or turkey: The star protein that makes this soup comforting and filling.
- 5 cups chicken broth: The flavorful liquid base, preferably homemade or a quality broth for richness.
- Juice of two lemons: Brightens the whole soup with fresh acidity, balancing the richness perfectly.
- Salt and pepper to taste: To fine-tune each bite just right.
- Grated Parmesan, bread, and butter for serving: The finishing touches that elevate the experience to cozy elegance.
How to Make Lemon Rosemary Chicken Soup Recipe
Step 1: Sauté the Vegetables
Start by heating one tablespoon of olive oil in a large soup pot over medium-high heat. Toss in the finely chopped onion, carrots, and celery. Let these veggies soften up for about 5 to 8 minutes, stirring occasionally. This step builds the flavor foundation, allowing the natural sweetness of the carrots and onions to develop and the celery to lend its signature freshness.
Step 2: Add Garlic, Herbs, and Seasoning
Once your vegetables are beautifully softened, stir in the minced garlic, Italian seasoning, fresh rosemary sprigs, thyme sprigs, and kosher salt. Cook everything together for just about a minute until the garlic releases its intoxicating aroma—just be careful not to let it brown or burn. These fragrant herbs will start weaving their magic into the broth, promising an earthy depth beneath the bright notes to come.
Step 3: Combine Beans, Greens, Chicken, and Broth
Time to bring the heart of the soup together. Add the rinsed beans, shredded kale, shredded chicken, and chicken broth to your pot. Drizzle the remaining olive oil in if you’re using it for extra silkiness. Bring the mix to a gentle simmer, and let it cook for 10 to 20 minutes until the kale has softened just the right amount. If you have more time on hand, letting it gently bubble longer will deepen the flavors and create a wonderfully cohesive dish.
Step 4: Finish with Lemon and Season to Taste
Before serving, carefully fish out the rosemary and thyme stems so their woody bits don’t sneak into your spoonfuls. Then squeeze in the juice of two fresh lemons, stir, and taste for seasoning. Add more salt and freshly ground black pepper as you like. The lemon lifts everything beautifully, cutting through the richness and bringing a lovely brightness to the finished soup.
How to Serve Lemon Rosemary Chicken Soup Recipe
Garnishes
To truly elevate your bowl, sprinkle freshly grated Parmesan on top right before serving. The cheese melts slightly into the hot broth, adding a comforting creaminess. A pinch of rosemary salt can also enhance that piney, herbal aroma. Pair your bowl with a thick slice of crusty bread generously spread with butter — it’s the perfect way to soak up every last drop of this nourishing soup.
Side Dishes
This soup is quite satisfying on its own, but you can round out your meal with simple sides. A crisp green salad with a light vinaigrette complements the warmth of the soup nicely, or perhaps a roasted vegetable medley that mirrors the soup’s rustic character. The key is to keep sides fresh and light to keep the focus on the hearty Lemon Rosemary Chicken Soup Recipe.
Creative Ways to Present
For a cozy dinner party, serve this soup in rustic ceramic bowls and garnish with a small sprig of fresh rosemary for a charming touch. You can also ladle the soup into large mugs for an inviting, casual presentation that’s perfect for chilly nights. Adding a swirl of cream or a drizzle of high-quality olive oil just before serving can add an elegant finish to your homemade classic.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Rosemary Chicken Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and flavor. The flavors might even meld more after sitting, making your second bowl just as delicious as the first.
Freezing
This soup also freezes exceptionally well. Portion it into freezer-safe containers, leaving some room at the top for expansion. It can be frozen for up to 3 months. When you’re ready for it, thaw overnight in the fridge before reheating, making it a lifesaver for busy days.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much in the fridge or freezer, add a splash of chicken broth or water to loosen it up while warming. For an easy microwave reheat, cover the container loosely and heat in 1-minute intervals, stirring between each to ensure even warming.
FAQs
Can I use other herbs instead of rosemary?
Absolutely! While rosemary offers a fantastic piney aroma, thyme, sage, or even oregano can be delightful substitutes. Feel free to experiment based on what you have on hand—each herb will subtly change the soup’s character but keep it delicious.
Is it okay to use pre-cooked chicken?
Yes! Using leftover or rotisserie chicken is a great cheat that saves time without sacrificing flavor. Just shred it and add it during the simmering step. This soup is perfect for using up cooked poultry.
Can this soup be made vegetarian?
Definitely. Skip the chicken and use vegetable broth instead of chicken broth. You can increase the beans or add other legumes for protein, and keep all the vegetables and herbs the same. The lemon and rosemary will still shine beautifully.
How tart will the lemon make the soup?
The lemon juice adds a bright, fresh note but shouldn’t be overwhelmingly tart if you follow the recipe. You can always add lemon gradually and taste as you go to tailor the acidity to your preference.
What’s the best bread to serve with this soup?
Thick, crusty breads like sourdough or a rustic country loaf work best. They hold up well against the soup’s broth and are perfect for dipping. Don’t forget a generous smear of butter to complete the comforting experience!
Final Thoughts
It’s truly hard to beat the charm of this Lemon Rosemary Chicken Soup Recipe—it feels like a warm hug in a bowl with a zingy, fresh twist. Whether you’re making it for a lazy Sunday lunch, a weeknight meal, or to soothe someone feeling under the weather, it’s a recipe that promises satisfaction every time. Give it a try and share a bowl with loved ones; I’m sure it will become one of your go-to favorites too!
Print
Lemon Rosemary Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Lemon Rosemary Chicken Soup is a fresh and vibrant take on classic chicken soup. Featuring tender shredded chicken, cannellini beans, and nutrient-packed kale, all infused with fragrant rosemary, thyme, and bright lemon juice, this soup is both comforting and refreshing. Perfect for a wholesome lunch or dinner, it’s easy to prepare and pairs beautifully with crusty bread and Parmesan cheese.
Ingredients
Produce
- Half an onion, finely chopped
- 3 carrots, finely chopped
- 3 ribs celery, finely chopped
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary and/or 2 sprigs fresh thyme
- 3 cups shredded kale
- Juice of two lemons
Proteins
- 2–3 cups cooked shredded chicken or turkey
- 1 can cannellini or navy beans, rinsed and drained
Liquids & Oils
- 1/4 cup olive oil, divided
- 5 cups chicken broth (preferably homemade, Better Than Bouillon broth base, or bone broth)
Dry Ingredients & Seasonings
- 1/2 teaspoon Italian seasoning
- 1 teaspoon coarse kosher salt, plus more to taste
- Salt and pepper to taste
For Serving
- Grated Parmesan cheese
- Bread
- Butter
Instructions
- Sauté the Aromatics: In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the finely chopped onion, carrots, and celery. Sauté for 5-8 minutes, stirring occasionally, until the vegetables are very soft and fragrant.
- Add Herbs and Garlic: Stir in the minced garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and 1 teaspoon of coarse kosher salt. Cook for about one minute, stirring constantly to prevent the garlic from burning and to allow the herbs to release their aroma.
- Add Remaining Ingredients and Simmer: Add the rinsed cannellini beans, shredded kale, cooked shredded chicken or turkey, the remaining olive oil (optional), and 5 cups of chicken broth to the pot. Bring the mixture to a low simmer. Let it simmer gently for 10-20 minutes, or until the kale is wilted and the flavors have melded together. If time permits, simmer longer on low heat for enhanced flavor.
- Finish and Serve: Remove and discard the rosemary and thyme sprigs. Stir in the juice of two lemons, and season with additional salt and fresh black pepper to taste. Serve the soup hot topped with grated Parmesan cheese, alongside a thick slice of bread spread with butter and a pinch of rosemary salt for an extra flavor boost. Enjoy the fresh, bright, and hearty soup!
Notes
- You can use either fresh rosemary, thyme, or a combination of both according to your preference.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- Better Than Bouillon broth base or bone broth adds more depth of flavor compared to store-bought broth.
- The soup keeps well refrigerated for 3-4 days and freezes nicely for up to 3 months.
- Adjust the lemon juice and seasoning to your taste at the end for the perfect balance.
