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
Scale
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.
