Description
A bright and fresh chicken soup featuring lemon, rosemary, and hearty vegetables, perfect for a comforting meal.
Ingredients
Scale
- 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 (e.g., Better Than Bouillon or bone broth)
- Juice of 2 lemons
- Salt and pepper to taste
- Grated Parmesan, bread, and butter for serving
Instructions
- Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat.
- Add the onion, carrots, and celery, and sauté for 5-8 minutes until the vegetables are very soft.
- Stir in the garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and salt. Cook for 1 minute, stirring constantly to avoid burning the garlic.
- Add the beans, kale, shredded chicken, chicken broth, and the remaining olive oil, if desired. Bring the mixture to a low simmer and cook for 10-20 minutes until the kale is wilted.
- Remove the herb stems from the soup. Stir in the lemon juice and adjust the seasoning with salt and pepper to taste.
- Serve hot, topped with grated Parmesan and accompanied by bread and butter. For extra flavor, garnish with a pinch of rosemary salt.
Notes
This soup can be made with turkey as a substitute for chicken. For added depth of flavor, cook the soup on low heat for an extended period. Serve with crusty bread and butter for the ultimate comforting meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sodium: 950mg
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 20g
Keywords: chicken soup, lemon, rosemary, comfort food, healthy, easy recipe