Description
A bright and hearty Lemon Rosemary Chicken Soup featuring tender shredded chicken, cannellini beans, and nutrient-packed kale simmered in a flavorful broth with fresh lemon juice and aromatic herbs. This comforting soup is perfect for a wholesome weeknight dinner and pairs beautifully with crusty bread and grated Parmesan.
Ingredients
Scale
Vegetables & 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
Herbs & Seasonings
- 1/2 teaspoon Italian seasoning
- 2 sprigs fresh rosemary and/or 2 sprigs fresh thyme
- 1 teaspoon coarse kosher salt
- Salt and pepper to taste
Proteins & Legumes
- 1 can cannellini or navy beans, rinsed and drained
- 2-3 cups cooked shredded chicken or turkey
Greens
- 3 cups shredded kale
Liquids & Finishing
- 5 cups chicken broth (Better Than Bouillon or bone broth recommended)
- Juice of two lemons
- Grated Parmesan, 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 the finely chopped onion, carrots, and celery and sauté for 5 to 8 minutes, stirring occasionally until the vegetables are very soft and fragrant.
- Add Aromatics: Stir in the minced garlic, Italian seasoning, fresh rosemary and thyme sprigs, and coarse kosher salt. Cook for about one minute, stirring frequently to prevent garlic from burning and to allow the herbs to release their flavors into the oil.
- Simmer: Add the rinsed cannellini beans, shredded kale, cooked shredded chicken or turkey, chicken broth, and the remaining olive oil (optional). Bring the mixture to a low simmer and cook for 10 to 20 minutes until the kale is wilted and tender. For deeper flavor, simmer longer on low heat if time permits.
- Finish: Remove and discard the herb stems from the pot. Stir in the fresh lemon juice and adjust salt and freshly ground black pepper to taste. Serve topped with grated Parmesan cheese, alongside thick slices of bread spread with butter and a pinch of rosemary salt for added flavor.
Notes
- Using bone broth or a high-quality chicken broth enhances the soup’s flavor.
- If chicken or turkey is not pre-cooked, roast or poach before shredding to prepare.
- The addition of lemon juice brightens the soup and can be adjusted to personal taste.
- Rosemary salt is optional but adds a wonderful herbaceous finish when served with bread.
- To make it vegetarian, omit the chicken and use vegetable broth instead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
