If you’re craving something comforting yet vibrant, this Lemon Rosemary Chicken Soup Recipe is an absolute must-try. It’s a beautiful harmony of bright lemony tang, fragrant rosemary, tender chicken, and hearty vegetables all simmered together into a bowl of pure warmth and joy. Whether you’re nursing a chill or just want a delicious meal that feels like a cozy embrace, this soup delivers on every level, packing wholesome ingredients that create a depth of flavor and a satisfying texture you’ll want to savor again and again.
Ingredients You’ll Need
The magic of this Lemon Rosemary Chicken Soup Recipe lies in its simple, thoughtfully chosen ingredients. Each component plays a critical role: from the olive oil that starts the flavor base, to the fresh rosemary and lemon juice that brighten the whole pot, and the hearty beans and kale that bring wholesome texture and nutrition.
- 1/4 cup olive oil, divided: Choose a good quality olive oil for a fruity, rich flavor that brings everything together.
- Half an onion, finely chopped: Adds a subtle sweetness and depth when sautéed gently.
- 3 carrots, finely chopped: Bring a natural sweetness and beautiful color contrast in the soup.
- 3 ribs celery, finely chopped: Contributes a fresh, slightly peppery crunch and balances the sweetness of carrots.
- 3 cloves garlic, minced: Garlic amps up the savory notes with a fragrant punch.
- 1/2 teaspoon Italian seasoning: A blend of herbs that layers in comforting Italian flavors.
- 2 sprigs fresh rosemary and/or 2 sprigs fresh thyme: Fresh herbs infuse the broth with an earthy, piney aroma that is essential to this recipe.
- 1 teaspoon coarse kosher salt: Enhances all the delicious flavors and balances the lemon’s acidity.
- 1 can cannellini or navy beans, rinsed and drained: Provides creamy texture and protein, making the soup hearty and filling.
- 3 cups shredded kale: Adds a healthy dose of greens with a tender, slightly chewy texture.
- 2-3 cups cooked shredded chicken or turkey: Use leftover roasted chicken or turkey for maximum flavor and convenience.
- 5 cups chicken broth: The soul of the soup; homemade or a high-quality store-bought broth like Better Than Bouillon works beautifully.
- Juice of two lemons: Injects a bright, zesty freshness that lifts every bite.
- Salt and pepper to taste: Adjust seasoning to keep the flavors balanced and vibrant.
- Grated Parmesan, bread, and butter for serving: Classic accompaniments that make every spoonful feel indulgent yet comforting.
How to Make Lemon Rosemary Chicken Soup Recipe
Step 1: Sauté the Vegetables
Start by heating one tablespoon of olive oil in a large soup pot over medium-high heat. Add the finely chopped onion, carrots, and celery. Sauté these veggies gently until they become very soft—about 5 to 8 minutes. This softening process adds a natural sweetness and forms the flavor foundation for your soup, so take your time here and enjoy the aroma filling your kitchen.
Step 2: Add Aromatics and Herbs
Next, stir in the minced garlic, Italian seasoning, fresh rosemary, thyme sprigs, and kosher salt. Let this combination cook together for about a minute while stirring constantly to prevent the garlic from browning. This step allows all the wonderful herbal and garlicky aromas to develop and mingle, creating that wonderfully inviting scent that promises deliciousness.
Step 3: Simmer the Soup
Now it’s time to pour in the rinsed cannellini or navy beans, fresh shredded kale, your cooked shredded chicken or turkey, and the chicken broth. You can add the remaining olive oil here if you’d like a slightly richer mouthfeel. Bring everything to a low simmer and let it cook gently for 10 to 20 minutes. The kale will wilt down beautifully, and if you can give it some extra low and slow time, the flavors will deepen even more. This is where the soup truly comes together into a warm, nourishing dish.
Step 4: Finish with Lemon
Before serving, carefully pull out the rosemary and thyme sprigs to keep your soup smooth. Stir in the juice of two lemons, and season with additional salt and fresh black pepper to taste. This final lemon addition brightens all the rich and earthy notes, making each spoonful vibrant, fresh, and bright. Don’t forget to offer grated Parmesan and a thick slice of bread slathered with butter to complete the experience.
How to Serve Lemon Rosemary Chicken Soup Recipe
Garnishes
A shower of freshly grated Parmesan cheese adds a luscious, nutty layer of flavor right on top. Feel free to sprinkle a pinch of rosemary salt or a crack of fresh black pepper for extra depth. The aroma of melted cheese and herbs on top turns each bowl into a warm hug for your senses.
Side Dishes
Thick, crusty bread with a generous spread of creamy butter is the perfect companion for this soup. The bread helps soak up every last drop of the flavorful broth and adds a contrasting crunchy texture. A light green salad also works well if you want to keep things on the lighter side without competing with the soup’s robust flavors.
Creative Ways to Present
For a fun twist at a dinner party or family meal, serve the soup in rustic bread bowls. It makes the meal feel extra special and cozy. Alternatively, try topping the soup with a dollop of tangy Greek yogurt or a sprinkle of crushed red pepper flakes for a little kick. Whatever presentation you choose, this Lemon Rosemary Chicken Soup Recipe shines as both a humble weeknight supper and a heartwarming guest-worthy dish.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve its fresh flavors and vibrant texture. You’ll find that the flavors often meld and improve after sitting overnight, making it even tastier the next day.
Freezing
Freeze leftover soup in individual portions for up to 3 months. Make sure it cools completely before transferring to freezer-safe containers or bags. When you’re ready to enjoy, thaw in the fridge overnight for best results, then reheat gently on the stove.
Reheating
Reheat on low to medium heat on the stovetop, stirring occasionally. Add a little extra broth or water if the soup seems too thick after cooling or freezing. Avoid boiling to keep the kale tender and the chicken moist and flavorful. A quick squeeze of lemon juice after reheating can revive the brightness of the soup.
FAQs
Can I use other herbs instead of rosemary?
Absolutely! While rosemary adds a unique piney flavor, thyme or sage can also work beautifully and complement the lemon and chicken in this soup. Feel free to experiment with your favorite fresh herbs.
Is it okay to use canned chicken instead of cooked shredded chicken?
Canned chicken can be used in a pinch; however, shredded cooked chicken or leftover roast chicken will give you a much better texture and richer flavor. Freshly cooked chicken breasts or thighs shredded by hand also make an excellent choice.
Can I make this soup vegetarian?
Yes! Substitute the chicken broth with vegetable broth and omit the chicken, adding extra beans or cooked grains like quinoa or barley for protein and heartiness. The lemon and rosemary will still keep the soup flavorful and bright.
How do I ensure the kale doesn’t get too tough?
Adding the kale later in the cooking process and simmering it gently until just wilted will keep it tender. Avoid boiling vigorously for too long, which can make the greens bitter and stringy.
What’s the best way to add lemon juice without overpowering the soup?
Add the lemon juice at the very end of the cooking process and taste as you go. The goal is to brighten the soup, not make it overly sour, so add it gradually until it reaches that perfect fresh balance.
Final Thoughts
There’s something truly special about a recipe that feels like home, and this Lemon Rosemary Chicken Soup Recipe does just that with every delicious spoonful. It’s bright, savory, and full of nourishing ingredients that come together in the most satisfying way. I hope you enjoy making and sharing this bowl of comfort as much as I do. Grab your ingredients, get cozy, and dive into this heartwarming soup – your taste buds will thank you!
Print
Lemon Rosemary Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Lemon Rosemary Chicken Soup is a fresh, vibrant, and comforting dish combining tender shredded chicken, hearty cannellini beans, and nutrient-rich kale in a flavorful lemon and herb-infused broth. Perfect for a cozy meal, this soup strikes the perfect balance between bright citrus notes and savory rosemary, making it a delicious and wholesome dinner option.
Ingredients
Soup Base
- 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
Main Ingredients
- 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 (better if using bone broth or broth base like Better Than Bouillon)
- 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. Sauté for 5-8 minutes until the vegetables are very soft and fragrant, which forms the flavorful base of the soup.
- Add Aromatics: Stir in the minced garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and 1 teaspoon kosher salt. Cook for about a minute, stirring constantly to prevent the garlic from burning, allowing the herbs and spices to release their aromas and deepen the soup’s flavor.
- Simmer: Add the rinsed beans, shredded kale, cooked shredded chicken (or turkey), chicken broth, and the remaining olive oil if desired. Bring the mixture to a low simmer over medium-low heat. Let it cook gently for 10-20 minutes, until the kale is wilted and the flavors have melded together. Longer simmering over low heat will enhance the taste even more.
- Finish: Remove and discard the rosemary and thyme sprigs. Stir in the freshly squeezed lemon juice, adjusting to taste with additional salt and fresh black pepper. Serve the soup hot topped with grated Parmesan cheese alongside a thick slice of bread spread with butter and optionally sprinkled with rosemary salt for an extra touch of flavor.
Notes
- You can use leftover cooked chicken or turkey to save time.
- For a richer broth, bone broth or a high-quality chicken broth base is recommended.
- The soup tastes even better if simmered longer on low heat to fully develop flavors.
- Adjust lemon juice and seasoning at the end to suit your taste preferences.
- Serve with crusty bread and butter for a complete meal.
