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Lemon Rosemary Chicken Soup

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This Lemon Rosemary Chicken Soup is a comforting, nourishing one-pot meal filled with tender chicken, white beans, kale, carrots, celery, fresh herbs, and bright lemon juice. It is simple enough for a weeknight dinner and hearty enough to make ahead for easy meals.

Ingredients

  • 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
  • 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
  • Finishers:
  • Juice of 2 lemons
  • Salt and pepper, to taste
  • Grated Parmesan, for serving
  • Bread and butter, for serving

Instructions

  1. Heat 2 tablespoons of the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the minced garlic, Italian seasoning, rosemary and/or thyme, and kosher salt. Cook for 1 minute, stirring until fragrant.
  4. Add the white beans, shredded kale, cooked shredded chicken or turkey, and chicken broth. Stir well to combine.
  5. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes, until the vegetables are tender and the flavors have come together.
  6. Remove the rosemary and thyme sprigs. Stir in the remaining 2 tablespoons of olive oil and the juice of two lemons.
  7. Taste and season with additional salt and black pepper as needed.
  8. Ladle the hot soup into bowls and finish with grated Parmesan. Serve with warm bread and butter, if desired.

Notes

  • Use cooked shredded chicken for a classic version or turkey for an easy way to use leftovers.
  • Bone broth can be used in place of regular chicken broth for a richer flavor.
  • Fresh rosemary gives the soup a stronger herbal flavor, while thyme adds a milder earthy note. You can use either or both.
  • Add the lemon juice at the end so the soup keeps its fresh, bright flavor.
  • For a thicker soup, mash some of the beans against the side of the pot before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Find it online: https://ayoubrecipe.com/lemon-rosemary-chicken-soup/