Description

This Lemon Rosemary Chicken Soup is a fresh and comforting dish that combines tender shredded chicken, nutritious kale, and bright lemon juice, all simmered gently with aromatic herbs and vegetables. Perfect for a wholesome meal, this soup is hearty yet light, infused with rosemary and thyme, and finished with a sprinkle of Parmesan and a slice of buttered bread for a satisfying finish.

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
1 teaspoon coarse kosher salt

Proteins and Greens

1 can cannellini or navy beans, rinsed and drained
3 cups shredded kale
2-3 cups cooked shredded chicken or turkey (see notes)

Liquids and Flavorings

5 cups chicken broth (Better Than Bouillon or bone broth recommended)
Juice of two lemons
Salt and pepper to taste

Serving Suggestions

Grated Parmesan cheese
Bread
Butter

Cook Mode Prevent your screen from going dark

Instructions

Saute Veggies: In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the 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, fresh rosemary sprigs, thyme sprigs, and kosher salt. Cook for about one minute, stirring frequently to prevent the garlic from burning or browning, allowing the flavors to bloom.
Simmer: Add the rinsed cannellini or navy beans, shredded kale, cooked shredded chicken, the remaining olive oil (optional), and chicken broth to the pot. Bring the mixture to a low simmer and cook for 10-20 minutes until the kale is wilted and the flavors meld. If time permits, simmering longer over low heat enhances the taste.
Finish: Remove and discard the herb stems. Stir in the freshly squeezed lemon juice, then adjust seasoning with additional salt and freshly ground black pepper to taste. Serve the soup topped with grated Parmesan cheese, accompanied by a thick slice of bread spread with butter and a pinch of rosemary salt for extra flavor. Enjoy the fresh, bright, and hearty soup!

Notes

Using cooked shredded chicken or turkey simplifies the recipe. Leftover roast chicken works perfectly.
Bone broth adds extra depth and nutrition, but any good-quality chicken broth will do.
The lemon juice brightens and balances the soup, add to taste.
For a vegan or vegetarian option, omit chicken and use vegetable broth and extra beans.
Add a sprinkle of rosemary salt on the bread for an aromatic touch.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American