Lemon Rosemary Chicken Soup
Nov 29, 2024 03:16 PM
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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