Description
A fresh and comforting Lemon Rosemary Chicken Soup featuring tender shredded chicken, hearty beans, and vibrant kale, all simmered with aromatic herbs and brightened with lemon juice. Perfect for a nutritious weeknight meal with flavors that evoke warmth and freshness.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 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
Proteins and Beans
- 2-3 cups cooked shredded chicken or turkey
- 1 can cannellini or navy beans, rinsed and drained
Liquids and Oils
- 1/4 cup olive oil, divided
- 5 cups chicken broth (bone broth or Better Than Bouillon base recommended)
- Juice of two lemons
Seasonings and Garnishes
- 1/2 teaspoon Italian seasoning
- 1 teaspoon coarse kosher salt
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
- Bread and butter, for serving
Instructions
- Saute Veggies: In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add finely chopped onion, carrots, and celery. Sauté together for 5-8 minutes until the vegetables become very soft and fragrant.
- Add Aromatics: Stir in the minced garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and kosher salt. Cook for about one minute, stirring frequently to avoid burning or browning the garlic, allowing the herbs and garlic to release their flavors.
- Simmer the Soup: Add the rinsed beans, shredded kale, cooked shredded chicken (or turkey), chicken broth, and the remaining olive oil (optional) to the pot. Bring the mixture to a low simmer and cook for 10-20 minutes until the kale has wilted and flavors have melded together. For deeper flavor, you can simmer on low heat longer if time allows.
- Finish and Serve: Remove the herb stems from the soup. Stir in the fresh lemon juice and adjust seasoning with additional salt and freshly ground 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 extra aroma and taste.
Notes
- Using bone broth or Better Than Bouillon broth base adds richer flavor to the soup compared to water.
- Leftover cooked chicken or turkey works perfectly, but you can poach chicken breasts or thighs if preferred before shredding.
- For a vegetarian version, omit the chicken and use vegetable broth.
- Lemon juice brightens and balances the flavors; add gradually and adjust to your taste.
- Grated Parmesan and rosemary salt enhance the final servings with a delightful savory touch.
