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Zesty Lemon Rosemary Chicken Soup
Alyssa

Zesty Lemon Rosemary Chicken Soup

Brighten your day with Zesty Lemon Rosemary Chicken Soup! A refreshing, hearty blend of chicken, herbs, and citrus. Perfect for comfort and flavor.
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Ingredients Method

Ingredients
  

  • 1/4 cup olive oil divided: This adds richness and enhances the flavors of the vegetables. Opt for high-quality extra virgin olive oil for the best results.
  • 1/2 onion finely chopped: Onions form the aromatic base of the soup, providing sweetness and depth.
  • 3 carrots finely chopped: Carrots add natural sweetness and color, complemented by vital nutrients.
  • 3 ribs celery finely chopped: Celery contributes texture and a slight earthiness, binding the flavors together.
  • 3 cloves garlic minced: Garlic infuses the soup with a warm and savory flavor, enhancing overall taste.
  • 1/2 tsp Italian seasoning: This blend of herbs adds a delightful flavor boost making the soup even more aromatic.
  • 2 sprigs fresh rosemary or thyme: Fresh herbs impart vibrant flavors; rosemary complements the lemon beautifully.
  • 1 tsp coarse kosher salt: Essential for enhancing flavors throughout the soup.
  • 1 can cannellini or navy beans rinsed and drained: Beans provide protein and create a heartier texture.
  • 3 cups shredded kale: Packed with vitamins kale adds nutritional benefits and an appealing green color.
  • 2-3 cups cooked shredded chicken or turkey: This is the primary protein; feel free to use rotisserie chicken for convenience.
  • 5 cups chicken 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.
For finishing touches, you will need:
  • 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.

Method
 

  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!