Description
A hearty and refreshing Lemon Rosemary Chicken Soup that combines tender shredded chicken, fresh vegetables, and bright lemon juice with aromatic herbs. This comforting soup is perfect for a nourishing meal, featuring cannellini beans, kale, and a savory broth enhanced with rosemary and thyme.
Ingredients
Scale
Vegetables and Aromatics
- 1/4 cup olive oil, divided
- 1/2 onion, finely chopped
- 3 carrots, finely chopped
- 3 ribs celery, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 2 sprigs fresh rosemary and/or 2 sprigs fresh thyme
Main Ingredients
- 1 teaspoon coarse kosher salt
- 1 can cannellini or navy beans, rinsed and drained
- 3 cups shredded kale
- 2-3 cups cooked shredded chicken or turkey
- 5 cups chicken broth (homemade, Better Than Bouillon broth base, or bone broth)
- Juice of two lemons
- Salt and pepper to taste
To Serve
- Grated Parmesan cheese
- Bread
- Butter
Instructions
- Saute Veggies: In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the finely chopped onion, carrots, and celery. Saute for 5-8 minutes until the vegetables are 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 constantly to prevent the garlic from burning and allowing the herbs to release their flavor.
- Simmer: Add the rinsed cannellini beans, shredded kale, shredded chicken or turkey, chicken broth, and the remaining olive oil if using. Bring the mixture to a low simmer and cook for 10-20 minutes, or until the kale is wilted. For best results, cook over low heat for a longer period to deepen the flavors.
- Finish: Remove the herb stems from the soup. Stir in the fresh lemon juice and adjust seasoning with more salt and freshly ground black pepper to taste. Serve hot topped with grated Parmesan cheese and accompanied by thick slices of bread with butter and a pinch of rosemary salt for extra flavor.
Notes
- You can use leftover cooked chicken or turkey for ease.
- For a richer broth, bone broth or a high-quality broth base like Better Than Bouillon is recommended.
- Adjust lemon juice and seasoning at the end to balance the bright flavors.
- Adding the remaining olive oil at the end is optional but adds a nice richness to the soup.
- Serve with crusty bread and butter for a satisfying meal.
