Recipe Card
Zesty Lemon Rosemary Chicken Soup
Ingredients
- 1/4 cupolive oil (divided: This adds richness and enhances the flavors of the vegetables. Opt for high-quality extra virgin olive oil for the best results.)
- 1/2onion (finely chopped: Onions form the aromatic base of the soup, providing sweetness and depth.)
- 3carrots (finely chopped: Carrots add natural sweetness and color, complemented by vital nutrients.)
- 3ribs celery (finely chopped: Celery contributes texture and a slight earthiness, binding the flavors together.)
- 3 clovesgarlic (minced: Garlic infuses the soup with a warm and savory flavor, enhancing overall taste.)
- 1/2 tspItalian seasoning: This blend of herbs adds a delightful flavor boost (making the soup even more aromatic.)
- 2sprigs fresh rosemary or thyme: Fresh herbs impart vibrant flavors; rosemary complements the lemon beautifully.
- 1 tspcoarse kosher salt: Essential for enhancing flavors throughout the soup.
- 1can cannellini or navy beans (rinsed and drained: Beans provide protein and create a heartier texture.)
- 3 cupsshredded kale: Packed with vitamins (kale adds nutritional benefits and an appealing green color.)
- 2-3 cupscooked shredded chicken (or turkey: This is the primary protein; feel free to use rotisserie chicken for convenience.)
- 5 cupschicken broth: A flavorful broth serves as the foundation for the soup. Consider options like Better Than Bouillon or bone broth for an extra depth of flavor.
- —Juice of 2 lemons: Adds brightness and a refreshing zing to the soup.
- —Salt and pepper to taste: Essential for balancing flavors.
- —Grated Parmesan (bread, and butter for serving: Complements the soup and elevates the overall experience.)
Instructions
- 1
Sauté Veggies: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, carrots, and celery. Sauté for about 5-8 minutes, or until the vegetables are soft and translucent.
- 2
Add Aromatics: Stir in the minced garlic, Italian seasoning, fresh rosemary or thyme sprigs, and 1 teaspoon of coarse kosher salt. Continue to sauté for another minute, allowing the herbs and garlic to release their aromas.
- 3
Simmer: Pour in the rinsed and drained beans, shredded kale, cooked shredded chicken, and 5 cups of chicken broth. Also, add the remaining 3 tablespoons of olive oil. Bring the mixture to a simmer and cook for 10-20 minutes, or until the kale has wilted. For a more robust flavor, allow the soup to simmer on low for an extended time.
- 4
Finish: After simmering, remove the herb stems from the soup. Stir in the juice of 2 lemons and season to taste with salt and pepper. Ladle the soup into bowls and top with grated Parmesan before serving with hearty bread and butter for a comforting meal!