If you are craving a soup that feels like a warm hug and bursts with fresh, bright flavors, this Lemon Rosemary Chicken Soup Recipe is exactly what you need. Packed with tender shredded chicken, vibrant kale, and the invigorating zing of fresh lemon paired with fragrant rosemary, this soup strikes the perfect balance between comforting and refreshing. It’s wonderfully simple to make yet delivers complex layers of taste that will quickly turn it into a family favorite. Whether you’re cozying up on a chilly evening or want something nourishing and light, this soup will satisfy every craving.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients sets the stage for a soup that is as flavorful as it is wholesome. Each component brings something special to the pot, from the earthy depth of rosemary to the creamy texture of beans and the bright punch of lemon juice.
- Olive oil, 1/4 cup: A fruity base that sautés the veggies and enriches the broth.
- Half an onion, finely chopped: Adds sweetness that mellows as it cooks.
- 3 carrots, finely chopped: Provide natural sweetness and vibrant color.
- 3 ribs celery, finely chopped: Contributes crunch and a slightly herbal aroma.
- 3 cloves garlic, minced: Brings pungent warmth and depth.
- 1/2 teaspoon Italian seasoning: A blend that layers subtle herbal notes.
- 2 sprigs fresh rosemary and/or 2 sprigs fresh thyme: Infuses the soup with piney, fragrant earthiness.
- 1 teaspoon coarse kosher salt: Enhances all the natural flavors.
- 1 can cannellini or navy beans, rinsed and drained: Adds creamy texture and protein.
- 3 cups shredded kale: Packs a nutritious punch and keeps the soup hearty.
- 2-3 cups cooked shredded chicken or turkey: The star protein that makes this a meal.
- 5 cups chicken broth: The flavorful foundation; using bone broth or Better Than Bouillon makes it even richer.
- Juice of two lemons: Brings brightness and balances the savory notes.
- Salt and pepper to taste: Your finishing touches to perfect seasoning.
- Grated Parmesan, bread, and butter for serving: Complement the soup with cheesy richness and comfort.
How to Make Lemon Rosemary Chicken Soup Recipe
Step 1: Sauté the Veggies
Heat one tablespoon of olive oil in a large soup pot over medium-high heat. Toss in the chopped onion, carrots, and celery, and cook them until they are incredibly soft and fragrant, about 5 to 8 minutes. This warming base creates the heart of your soup’s flavor, coaxing out sweetness and melding the veggies into a harmonious blend.
Step 2: Add Aromatics
Once your veggies are tender, it’s time to awaken the senses with garlic, Italian seasoning, and fresh sprigs of rosemary and thyme. Stir well to coat everything, letting the garlic gently toast without burning, which takes just about a minute. Sprinkle in the kosher salt and revel in the inviting aroma this simple step releases.
Step 3: Simmer the Soup
Now, add the cannellini beans, shredded kale, and your cooked chicken to the pot. Pour in the flavorful chicken broth and if you like, drizzle in the rest of the olive oil to enrich the broth further. Bring everything to a gentle simmer. Let it bubble softly for 10 to 20 minutes, until the kale has perfectly wilted and the flavors have melded effortlessly together. If you have a little extra time, the longer it simmers, the more depth it gains.
Step 4: Finish with Lemon and Seasoning
Before serving, carefully pull out the rosemary and thyme sprigs to avoid any tough stems. Stir in the juice of two fresh lemons, adding a vibrant brightness that wakes up the entire soup. Taste and adjust with additional salt and pepper as you see fit. This finishing step lifts the soup, balancing richness with freshness in every spoonful.
How to Serve Lemon Rosemary Chicken Soup Recipe
Garnishes
Top your bowl with a generous shaving or sprinkle of grated Parmesan for a nutty, salty accent that complements the lemon’s zing beautifully. A pinch of rosemary salt adds an extra herbaceous touch if you’re feeling fancy. Don’t forget a few fresh herbs on top if you have them for added color and aroma.
Side Dishes
Nothing says comfort quite like crusty bread with a thick smear of butter alongside a bowl of this soup. The bread is perfect for sopping up every last drop of the broth, making your meal even more satisfying. A simple green salad also pairs nicely for a light, balanced dinner.
Creative Ways to Present
Serve the soup in rustic bowls to emphasize its homemade charm, or present it in clear glass mugs for a modern twist that shows off its beautiful colors. Another fun idea is to ladle it into mini bread bowls for individual servings that wow your guests and add textural contrast.
Make Ahead and Storage
Storing Leftovers
This Lemon Rosemary Chicken Soup Recipe keeps exceptionally well in the refrigerator for up to 4 days. Store it in an airtight container to preserve the fresh flavors and prevent the kale from becoming too soft. Reinvigorate the soup with a squeeze of fresh lemon juice again before serving leftovers, as the citrus flavor can mellow over time.
Freezing
You can freeze this soup for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags, leaving some room at the top to allow for expansion. Keep in mind that kale and lemon juice are best added fresh after thawing for the brightest taste, so consider freezing the soup base and stirring in fresh kale and lemon juice when reheating.
Reheating
Reheat gently over low to medium heat on the stove, stirring occasionally to warm everything evenly. Adding a splash of chicken broth or water can help loosen the consistency if it has thickened. Avoid boiling, especially after adding lemon juice, to keep the fresh flavors intact.
FAQs
Can I use other herbs instead of rosemary?
Absolutely! While rosemary gives this soup its signature earthy pine note, thyme or a bit of sage can also add lovely herbal depth. Fresh herbs always work best, but dried can be used in smaller amounts if that’s what you have on hand.
What type of chicken works best for this soup?
Use cooked shredded chicken or turkey from a roast, rotisserie, or leftover meal. It’s a perfect way to use up extra cooked poultry and adds tender protein without the fuss of cooking raw meat in the soup.
Can I make this soup vegetarian?
Yes! Substitute the chicken broth for vegetable broth and omit the chicken or replace it with hearty mushrooms or extra beans to keep it satisfying. The lemon and rosemary will still shine as the stars of the flavor profile.
Is this soup suitable for meal prep?
Definitely! This Lemon Rosemary Chicken Soup Recipe is a wonderful make-ahead meal that tastes even better the next day. Prepare a large batch, portion it out, and enjoy hassle-free lunches or dinners throughout the week.
How can I adjust the soup if I want it thicker or thinner?
If you prefer a thicker soup, blend a portion of the beans and veggies before adding the chicken, or reduce the broth slightly. For a lighter, brothier soup, simply add more chicken broth or water until you reach your desired consistency.
Final Thoughts
There is something truly special about a soup that can comfort, nourish, and brighten your day all at once, and this Lemon Rosemary Chicken Soup Recipe does exactly that. Easy to make, packed with wholesome ingredients, and bursting with delightful flavor, it’s a recipe you’ll want to keep coming back to. So go ahead, grab your pot and those fresh herbs, and treat yourself and your loved ones to this delicious bowl of sunshine in soup form.
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 hearty soup combining tender shredded chicken, nutritious kale, creamy cannellini beans, and a bright lemony finish. Infused with aromatic rosemary and thyme, and enriched with sautéed vegetables, this comforting soup is perfect for a wholesome meal that warms the soul while keeping it light and healthy.
Ingredients
Vegetables and 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 and 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
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 (preferably Better Than Bouillon or bone broth)
- Juice of two lemons
For Serving
- Grated Parmesan cheese
- Bread and butter
- Optional: pinch of rosemary salt
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 the vegetables for 5 to 8 minutes until they become very soft and fragrant.
- Add Aromatics: Stir in minced garlic, Italian seasoning, fresh rosemary and thyme sprigs, and coarse kosher salt. Cook for about one minute, stirring constantly to prevent the garlic from burning, allowing the herbs and garlic to release their aromas.
- Simmer: Add the rinsed and drained beans, shredded kale, cooked shredded chicken or turkey, chicken broth, and the remaining olive oil (optional) to the pot. Bring the mixture to a low simmer. Let it cook gently for 10 to 20 minutes until the kale is wilted and all flavors meld together. Cooking longer over low heat enhances the flavor.
- Finish: Remove the stems of the herbs from the soup. Stir in the fresh lemon juice, then adjust seasoning with additional salt and freshly ground black pepper to taste. Serve topped with grated Parmesan cheese, accompanied by thick slices of bread spread with butter and a pinch of rosemary salt for an extra aromatic touch.
Notes
- Use shredded cooked chicken or turkey from a roasted bird or store-bought rotisserie for convenience.
- If you have more time, simmer the soup longer on low heat to deepen flavors.
- The kale can be substituted with other hearty greens like spinach, but kale holds up best in the soup.
- Adjust the amount of lemon juice for brightness according to your preference.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
