When the weather turns chilly or you’re feeling under the weather, nothing soothes the soul quite like a bowl of Chicken Soup. This Lemon Rosemary Chicken Soup elevates the classic with a burst of citrus and the aromatic touch of fresh herbs. It’s a healthy chicken soup that’s both hearty and refreshing, making it perfect for any season.
Why You’ll Love This Lemon Rosemary Chicken Soup
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Bright and Flavorful: The combination of lemon and rosemary adds a refreshing twist to the traditional chicken soup.
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Nutritious and Filling: Packed with protein, fiber, and vitamins from chicken, beans, and kale.
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Easy to Prepare: Simple ingredients and straightforward steps make this a go-to recipe for busy weeknights.
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Versatile: Great for using up leftover chicken or turkey, and adaptable with various vegetables.
Ingredients
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1/4 cup olive oil, divided (60 ml)
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1/2 onion, finely chopped
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3 carrots, finely chopped
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3 ribs of celery, finely chopped
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3 cloves garlic, minced
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1/2 teaspoon Italian seasoning (2.5 ml)
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2 sprigs fresh rosemary and/or thyme
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1 teaspoon coarse kosher salt (5 ml)
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1 can (15 oz / 425 g) cannellini or navy beans, rinsed and drained
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3 cups shredded kale (90 g)
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2–3 cups cooked, shredded chicken or turkey (300–450 g)
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5 cups chicken broth (1.2 L)
Finishers:
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Juice of 2 lemons
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Salt and pepper to taste
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Grated Parmesan, bread, and butter for serving
Instructions
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Sauté the Vegetables: In a large soup pot, heat 1 tablespoon (15 ml) of olive oil over medium-high heat. Add the chopped onion, carrots, and celery. Sauté for 5–8 minutes until softened and fragrant.
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Add Aromatics: Stir in the minced garlic, Italian seasoning, rosemary,/thyme sprigs, and kosher salt. Cook for 1 minute to release the aromas, being careful not to burn the garlic.
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Combine Main Ingredients: Add the rinsed beans, shredded kale, cooked chicken or turkey, and chicken broth to the pot. Drizzle in the remaining olive oil for added richness. Bring the soup to a gentle simmer and cook for 10–20 minutes until the kale is wilted and the flavors have melded.
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Finish the Soup: Remove the herb stems. Stir in the juice of two lemons. Adjust the seasoning with salt and freshly ground black pepper to taste.
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Serve: Ladle the soup into bowls. Top with grated Parmesan and serve with thick slices of crusty bread and butter. For an extra touch, sprinkle with rosemary salt if desired.
Cooking Tips
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Use Fresh Herbs: Fresh rosemary and thyme provide the best flavor, but dried herbs can be used in a pinch.
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Adjust the Greens: If kale isn’t your favorite, spinach or Swiss chard make great substitutes.
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Add Grains: For a heartier soup, consider adding cooked rice, quinoa, or small pasta shapes.
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Make It Creamy: For a creamier texture, stir in a splash of cream or a dollop of Greek yogurt before serving.
What to Serve with Lemon Rosemary Chicken Soup
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Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
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Simple Salad: A light green salad with a lemon vinaigrette complements the soup well.
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Grilled Cheese Sandwich: A classic pairing that adds a comforting touch.
How to Store
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Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Freeze: Let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months.
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Reheat: Thaw overnight in the refrigerator if frozen. Reheat on the stovetop over medium heat until warmed through.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken is a convenient option that adds great flavor to the soup.
Is this soup gluten-free?
Yes, as long as you ensure that the chicken broth and any added ingredients are gluten-free.
Can I make this soup vegetarian?
Absolutely. Omit the chicken and use vegetable broth. You can add more beans or tofu for protein.
What type of kale is best?
Both curly kale and lacinato (dinosaur) kale work well. Remove the tough stems and chop the leaves into bite-sized pieces.Clean Plate Mama+1I Heart Umami®+1
This Lemon Rosemary Chicken Soup is a delightful twist on a classic, offering comfort and nourishment in every spoonful. Whether you’re seeking a healthy chicken soup to boost your immune system or a comforting soup recipe to warm your soul, this dish delivers on all fronts. The addition of kale not only enhances the nutritional value but also adds a lovely texture, making it a standout kale chicken soup.
For more comforting and healthy soup recipes, explore our collection of immunity-boosting soups and high-protein, low-calorie soups.EatingWell+1EatingWell+1
Enjoy the warmth and zest of this delightful soup!
Print
Lemon Rosemary Chicken Soup: A Comforting Classic with a Zesty Twist
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Low Calorie
Description
Lemon Rosemary Chicken Soup is a bright, nourishing twist on a classic comfort food. With shredded chicken, hearty beans, leafy kale, and a burst of citrus, this healthy chicken soup is perfect for boosting immunity and warming you from the inside out—ideal for any season.
Ingredients
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1/4 cup olive oil, divided (60 ml)
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1/2 onion, finely chopped
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3 carrots, finely chopped
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3 ribs celery, finely chopped
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3 cloves garlic, minced
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1/2 teaspoon Italian seasoning (2.5 ml)
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2 sprigs fresh rosemary and/or thyme
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1 teaspoon coarse kosher salt (5 ml)
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1 can (15 oz / 425 g) cannellini or navy beans, rinsed and drained
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3 cups shredded kale (90 g)
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2–3 cups cooked shredded chicken or turkey (300–450 g)
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5 cups chicken broth (1.2 L)
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Juice of 2 lemons
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Salt and pepper, to taste
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Optional: Grated Parmesan, crusty bread, rosemary salt, butter
Instructions
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Sauté the Vegetables: In a large soup pot, heat 1 tbsp olive oil over medium-high heat. Add onion, carrots, and celery. Sauté 5–8 minutes until soft.
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Add Aromatics: Stir in garlic, Italian seasoning, rosemary/thyme sprigs, and kosher salt. Cook 1 minute.
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Combine Main Ingredients: Add beans, kale, chicken or turkey, and chicken broth. Drizzle in remaining olive oil. Simmer 10–20 minutes until kale is tender.
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Finish the Soup: Remove herb stems. Stir in lemon juice. Adjust salt and pepper to taste.
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Serve: Ladle into bowls. Top with Parmesan and serve with bread and butter.
Notes
Swap kale with spinach or Swiss chard if preferred.
Add grains like quinoa or pasta for a more filling version.
For a creamier texture, stir in yogurt or cream before serving.
Rotisserie chicken works perfectly and saves time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American