If you are looking for a comforting bowl packed with bright flavors and nourishing ingredients, this Lemon Rosemary Chicken Soup Recipe is an absolute must-try. It brings together tender shredded chicken, fresh herbs, crisp vegetables, and the lively zing of lemon juice to create a soup that feels both cozy and refreshing. This recipe is like a warm hug on a chilly day, perfect for sharing or savoring as a wholesome meal. The subtle herbal notes of rosemary intertwined with the brightness of lemon make every spoonful a delightful experience that leaves you craving more.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that you probably have around the kitchen already, yet each one plays an essential role in shaping the delicious outcome. From crisp vegetables adding texture and sweetness to the fresh herbs imparting aromatic depth, the flavors come together beautifully without any fuss.
- Olive oil (1/4 cup, divided): Provides richness and helps soften the vegetables as they sauté.
- Half an onion, finely chopped: Adds natural sweetness and a flavorful base for the soup.
- 3 carrots, finely chopped: Bring a subtle earthiness and vibrant color to the mix.
- 3 ribs celery, finely chopped: Offers freshness and slight crunch, balancing the texture.
- 3 cloves garlic, minced: Intensifies the savory depth and adds warmth.
- 1/2 teaspoon Italian seasoning: A blend of herbs that enhances the herbal profile.
- 2 sprigs fresh rosemary and/or 2 sprigs fresh thyme: These fresh herbs infuse the broth with fragrant woodsy notes.
- 1 teaspoon coarse kosher salt: Essential for seasoning and bringing out the natural flavors.
- 1 can cannellini or navy beans, rinsed and drained: Adds creaminess and protein for a heartier soup.
- 3 cups shredded kale: A nutrient powerhouse that wilts down with a lovely color and texture.
- 2–3 cups cooked shredded chicken or turkey: The star protein, tender and ready to soak in all the flavors.
- 5 cups chicken broth: Choose high-quality broth for a rich and savory foundation.
- Juice of two lemons: Delivers the unmistakable bright, citrusy finish that makes this soup special.
- Salt and pepper to taste: For final seasoning adjustments to suit your palate.
- Grated Parmesan, bread, and butter for serving: These elevate the dish with creamy, crusty, and buttery complements.
How to Make Lemon Rosemary Chicken Soup Recipe
Step 1: Sauté the Veggies
Start by heating a tablespoon of olive oil in a large soup pot over medium-high heat. Toss in the finely chopped onion, carrots, and celery. Sauté these together for 5 to 8 minutes until they soften and their natural sweetness begins to develop. This step is crucial as it forms a flavorful vegetable base that gives the soup its comforting depth.
Step 2: Add Aromatics and Herbs
Next, stir in the minced garlic along with the Italian seasoning, fresh rosemary and thyme sprigs, and the coarse kosher salt. Cook for about a minute more, stirring continuously to prevent the garlic from browning. This brief cooking allows the herbs and spices to bloom, releasing their alluring aromas which anchor the soup’s signature flavor.
Step 3: Simmer the Soup
Now it’s time to add the cannellini or navy beans, shredded kale, cooked shredded chicken or turkey, and the remaining olive oil if you choose. Pour in the chicken broth, then bring everything to a low simmer. Let the soup gently cook for 10 to 20 minutes until the kale is wilted and all the flavors marry together. The longer you simmer, the more luscious and infused the soup becomes.
Step 4: Finish with Lemon and Seasoning
Once the soup has simmered to your liking, remove the rosemary and thyme sprigs. Stir in the fresh lemon juice and adjust with more salt and freshly ground black pepper if needed. The lemon juice is what makes this soup uniquely vibrant and uplifting, cutting through the richness and adding a fresh zing to every bite.
How to Serve Lemon Rosemary Chicken Soup Recipe
Garnishes
For a stunning finish, sprinkle each bowl with freshly grated Parmesan cheese right before serving. The salty creaminess of the cheese compliments the tangy lemon and savory chicken beautifully. A small pinch of rosemary salt on top can also add an extra dash of herbal brightness if you’re feeling fancy.
Side Dishes
This soup pairs perfectly with a thick slice of rustic bread generously slathered with butter. The bread is perfect for dipping and adds a satisfying contrast with its crunch against the smooth soup. A simple green salad alongside can keep the meal fresh and balanced.
Creative Ways to Present
To elevate your presentation, serve the soup in charming rustic bowls that show off the vibrant kale and beans. Garnish each serving with a small sprig of fresh rosemary or thyme for a fragrant and inviting touch. For gatherings, serve the soup in mini crocks or mugs to make it feel cozy and special.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Rosemary Chicken Soup Recipe can be stored in an airtight container in the refrigerator for up to three days. The flavors actually deepen after sitting, making the next-day soup even tastier. Just be sure to remove any fresh herbs before storing to avoid bitter notes.
Freezing
This soup freezes wonderfully for up to two months. Transfer cooled soup to freezer-safe containers, leaving some room for expansion. To enjoy later, thaw overnight in the fridge before reheating. Keep in mind that kale and shredded chicken reheat best when added freshly or stirred well after warming.
Reheating
Reheat your soup gently on the stove over low to medium heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or water to loosen it back up. Finish with a little extra lemon juice or fresh herbs to brighten it freshly before serving.
FAQs
Can I use other herbs besides rosemary and thyme?
Absolutely! While rosemary and thyme are traditional here, you can experiment with herbs like sage, oregano, or parsley to make the soup your own. Each will bring a unique twist to the flavor profile.
Is this soup good with other kinds of beans?
Yes. Cannellini and navy beans are creamy and mild, but you can swap in great northern beans or even chickpeas for a slightly different texture and taste. Just rinse and drain any canned beans well.
What’s the best way to cook chicken for this soup?
Shredded cooked chicken can come from leftover roasted chicken, poached breasts, or even a rotisserie bird. The key is to use tender, fully cooked meat that can absorb the soup’s flavors.
Can I make this soup vegetarian?
Definitely! Replace the chicken with extra beans and vegetables, and use vegetable broth instead of chicken broth. Adding mushrooms can also enhance the umami notes without meat.
How tart should the lemon juice be?
The juice of two lemons provides a bright but balanced acidity that lifts the soup nicely. Feel free to adjust it to your taste – add a little at a time and taste as you go to achieve your perfect zing.
Final Thoughts
This Lemon Rosemary Chicken Soup Recipe has quickly become one of my go-to comfort dishes because it’s both simple to make and incredibly satisfying. Its sunny lemon brightness paired with fragrant herbs and tender chicken makes it feel like a warm hug in a bowl. I hope you give it a try soon and enjoy every spoonful as much as I do. It’s the kind of recipe that brings a cozy, fresh joy to mealtime every time.
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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
A comforting and fresh Lemon Rosemary Chicken Soup featuring tender shredded chicken, hearty beans, and nutrient-packed kale, all simmered in a flavorful broth with aromatic herbs and bright lemon juice. Perfect for a cozy meal that balances savory and refreshing flavors.
Ingredients
Vegetables & Aromatics
- 1/4 cup olive oil, divided
- 1/2 an onion, finely chopped
- 3 carrots, finely chopped
- 3 ribs celery, finely chopped
- 3 cloves garlic, minced
Herbs & 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 (bone broth or Better Than Bouillon base recommended)
- Juice of two lemons
For Serving
- 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.
- Add Aromatics: Stir in the minced garlic, Italian seasoning, rosemary and thyme sprigs, and kosher salt. Cook for about 1 minute, stirring frequently to prevent the garlic from burning or browning, until the mixture releases a delicious aroma.
- Simmer Soup: Add the rinsed cannellini or navy beans, shredded kale, shredded chicken, chicken broth, and the remaining olive oil (optional) into the pot. Bring the soup to a low simmer and cook for 10-20 minutes, or until the kale is fully wilted. For deeper flavor, allow the soup to simmer gently for longer on low heat.
- Finish and Serve: Remove and discard the rosemary and thyme stems. Stir in the fresh lemon juice, and adjust salt and pepper to your taste preferences. Serve the soup hot topped with a generous sprinkle of grated Parmesan cheese. Accompany with thick slices of bread spread with butter and a pinch of rosemary salt for a comforting meal.
Notes
- You can substitute turkey for chicken if desired or use leftover cooked poultry to save time.
- The optional olive oil added at the end adds richness but can be omitted for a lighter soup.
- Using bone broth or a quality broth base enhances depth of flavor.
- The soup pairs beautifully with crusty bread and butter, making it an ideal comforting dish.
- Adjust the lemon juice to brighten the soup to your preferred level of tartness.
