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
Scale
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.
