Description
This Lemon Rosemary Chicken Soup is a comforting and nutritious dish that combines fresh lemon with earthy rosemary to warm your soul.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup onion, finely chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped finely
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 sprigs fresh rosemary
- 1 teaspoon coarse kosher salt
- 1 can cannellini or navy beans, rinsed and drained
- 2 cups shredded kale
- 2 cups cooked shredded chicken or turkey
- 4 cups chicken broth
Instructions
- 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 they are very soft and fragrant.
- Mix in the minced garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and salt. Stir well and let it cook for about a minute to release those wonderful aromas.
- Toss in the rinsed beans, shredded kale, cooked chicken, and chicken broth. Optionally, pour in the remaining olive oil for added richness. Bring the mixture to a low simmer, allowing it to bubble for 10-20 minutes until the kale has wilted.
- Carefully pull out the herb stems. Squeeze in the juice of two lemons, and season with salt and fresh black pepper to your liking. Serve the soup warm, topped with grated Parmesan, along with crusty bread and butter for a comforting dinner!
Notes
- Use a good quality olive oil for flavor and richness.
- Utilize leftovers for cooked chicken or turkey.
- Top with grated Parmesan for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 60 mg
Keywords: Lemon Rosemary Chicken Soup, Chicken Soup, Comfort Food