Cozy Up with Lemony Rosemary Chicken Soup

There's something truly magical about a warm bowl of soup on a chilly day. It's like a hug from the inside out. This Lemon Rosemary Chicken Soup does just that, with its bright, comforting flavors and hearty ingredients.

I often find myself craving something light yet satisfying for lunch, especially during the colder months, and this soup hits the spot every time. It’s packed with veggies like carrots and kale, plus protein-rich chicken and beans. And the best part? The lemon rosemary broth adds a burst of freshness that makes it far from ordinary.

Why I Love This Recipe

• It's versatile: You can easily swap out the chicken for turkey, or add different veggies based on what you have in the fridge. Leftover Thanksgiving turkey? Perfect!
• It's healthy: Packed with vegetables and lean protein, this soup is a great way to nourish your body.
• It's comforting: The warm, brothy texture combined with the bright lemon and fragrant rosemary create a cozy and satisfying meal.
• It's great for leftovers: This soup tastes just as delicious the next day, and it freezes well too!

Cafe Vibes

I love making this soup for friends. It turns any kitchen into a cafe-like setting with some crusty bread, a bit of rosemary butter, and a great gathering. The aroma alone just invites conversation and good company.

Ingredient Highlights

• Lemon: Adds a bright, citrusy zing that elevates the broth.
• Rosemary: Provides a fragrant, piney note that complements the lemon beautifully.
• Chicken: Lean protein that adds heartiness to the soup. Feel free to use chicken thighs or breasts, rotisserie chicken or leftover turkey.
• Veggies: Carrots, celery, and kale create a colorful and nutrient-rich base.
• Beans: Cannellini or navy beans add fiber and texture.

Make it Your Own

This recipe is super customizable. Feel free to add other vegetables like spinach, zucchini, or bell peppers. And if you're not a fan of rosemary, thyme or oregano work well, too.

The Recipe

Ingredients:

• 1/4 cup olive oil, divided
• 1/2 onion, finely chopped
• 3 carrots, finely chopped
• 3 ribs celery, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 2 sprigs fresh rosemary and/or 2 sprigs fresh thyme
• 1 teaspoon coarse kosher salt
• 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

Finishers:

• Juice of two lemons
• Salt and pepper to taste
• Grated Parmesan, bread, and butter for serving

Instructions:

1. Sauté Veggies: In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add onion, carrots, and celery. Sauté for 5-8 minutes until softened.
2. Add Aromatics: Add garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and salt. Stir for about a minute until fragrant.
3. Simmer: Add beans, kale, chicken, broth, and remaining olive oil (optional). Bring to a low simmer for 10-20 minutes, until the kale is wilted.
4. Finish: Remove the herb stems. Add lemon juice, salt, and pepper to taste. Serve hot with parmesan, crusty bread, butter, and a sprinkle of rosemary salt.

Notes

• Chicken: Rotisserie chicken works great here, or use leftover turkey. You can also use raw chicken, cook until 165 degrees and then shred.
• Olive Oil: The extra olive oil in step 3 makes the soup extra luscious. It's optional but recommended, especially if using store-bought broth.
• Instant Pot: Sauté as directed in steps 1-2. For step 3, set to high pressure for 3 minutes with natural release (10-12 minutes if you added raw chicken).

Serving Suggestions

Serve with a thick slice of crusty bread, a shmear of butter, and a sprinkle of rosemary salt. Grated parmesan cheese also adds a nice touch.

This soup is a staple in my kitchen. I hope you love it as much as I do!