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
Scale
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.
