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Lemon Rosemary Chicken Soup

Blossom Lady
Nov 29, 2024 02:16 PM
Lemon Rosemary Chicken Soup

Lemon Rosemary Chicken Soup with loads of veggies like carrots and kale, beans, chicken, and a lemon rosemary broth. So cozy.

I texted my friends at 8am on Monday morning – “anyone want to come for a playdate today? I’m making soup.”
I was craving for something brothy, satisfying, and bright. Like the feeling of sinking into the couch on a cold day, wrapped in a blanket, sun on my face – that, but soup. Lemon rosemary chicken soup.

Both friends were at my house within two hours, sitting at my tiny kitchen island, drinking coffee while I chopped random veggies I had found in my fridge for soup and our kids played like wild little animals down in the basement. Which, honestly, is the exact kind of life I have always dreamed of.

We ate this brothy, veg-packed lemon rosemary chicken soup and crusty bread with rosemary butter and we decided that we were actually in a cafe, hence the nickname “cafe chicken soup”.

My kids love this soup, but I would consider this mainly a soup for me.
I am the one who wants a warm, brothy, veg-heavy soup for lunch waiting for me in the fridge or freezer when it’s 1pm and I realize I didn’t have anything planned for lunch. Honestly, this has been the ideal way to set myself up for some feel-good happiness through the crazy months of November and December.

Ingredients:
Lemon Rosemary Chicken Soup
  • 1/4 cup olive oil, divided
  • half an 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
Total Time:
40 minutes
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