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Lemon Rosemary Chicken Soup

Lemon Rosemary Chicken Soup with loads of veggies like carrots and kale, beans, chicken, and a lemon rosemary broth. This cozy soup is fresh, bright, and delicious, perfect for a healthy and comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.25 cup olive oil divided
  • 0.5 onion finely chopped
  • 3 carrots finely chopped
  • 3 ribs celery finely chopped
  • 3 cloves garlic minced
  • 0.5 teaspoon Italian seasoning
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 teaspoon coarse kosher salt
  • 1 can cannellini or navy beans rinsed and drained
  • 3 cups shredded kale
  • 2.5 cups cooked shredded chicken or turkey see notes
  • 5 cups chicken broth (I like the Better Than Bouillon broth base, or bone broth)
  • 2 lemons lemon juice
  • salt to taste
  • black pepper to taste
  • grated Parmesan for serving
  • crusty bread for serving
  • butter for serving

Method
 

Preparation Steps
  1. In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add onion, carrots, and celery. Sauté for 5-8 minutes or until very soft.
  2. Add the minced garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and coarse kosher salt. Let it get fragrant for about a minute, stirring constantly to avoid burning or browning the garlic.
  3. Add the rinsed and drained beans, shredded kale, cooked shredded chicken or turkey, chicken broth, and the remaining 0.25 cup olive oil (optional). Bring to a low simmer and cook for 10-20 minutes, or until the kale is wilted. For deeper flavor, you can let it simmer longer over low heat.
  4. Carefully pull out and discard the herb stems. Stir in the lemon juice, then add more salt and fresh black pepper to taste. Ladle into bowls, top with grated Parmesan, and serve immediately with a thick slice of crusty bread, butter, and an optional pinch of rosemary salt. Enjoy this fresh, bright, and yummy soup!

Notes

This recipe is highly adaptable. You can use cooked shredded chicken or turkey, or cook raw chicken breasts directly in the broth until done, then shred and return to the pot. For a vegetarian option, simply omit the chicken and add an extra can of beans or more vegetables.