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

Scale

1/4 cup olive oil, divided (60 ml)
1/2 onion, finely chopped
3 carrots, finely chopped
3 ribs celery, finely chopped
3 cloves garlic, minced
1/2 teaspoon Italian seasoning (2.5 ml)
2 sprigs fresh rosemary and/or thyme
1 teaspoon coarse kosher salt (5 ml)
1 can (15 oz / 425 g) cannellini or navy beans, rinsed and drained
3 cups shredded kale (90 g)
2–3 cups cooked shredded chicken or turkey (300–450 g)
5 cups chicken broth (1.2 L)
Juice of 2 lemons
Salt and pepper, to taste
Optional: Grated Parmesan, crusty bread, rosemary salt, butter

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Instructions

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.
Add Aromatics: Stir in garlic, Italian seasoning, rosemary/thyme sprigs, and kosher salt. Cook 1 minute.
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.
Finish the Soup: Remove herb stems. Stir in lemon juice. Adjust salt and pepper to taste.
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