Description
A bright and comforting soup featuring tender chicken, hearty vegetables, and a zesty lemon-rosemary broth. Perfect for cozy evenings or as a rejuvenating meal during the colder months.
Ingredients
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¼ cup olive oil, divided
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½ onion, finely chopped
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3 carrots, finely chopped
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3 ribs celery, finely chopped
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3 cloves garlic, minced
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½ teaspoon Italian seasoning
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2 sprigs fresh rosemary and/or thyme
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1 teaspoon coarse kosher salt
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1 can (15 oz) cannellini or navy beans, rinsed and drained
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3 cups shredded kale
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2–3 cups cooked shredded chicken or turkey
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5 cups chicken broth (preferably bone broth)
Finishers:
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Juice of 2 lemons
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Salt and pepper to taste
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Grated Parmesan cheese
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Bread and butter for serving
Instructions
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Sauté Vegetables: In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion, carrots, and celery. Sauté for 5–8 minutes until the vegetables are very soft.
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Add Aromatics: Add the minced garlic, Italian seasoning, rosemary and/or thyme sprigs, and kosher salt. Stir for about 1 minute until fragrant.
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Simmer Soup: Add the rinsed beans, shredded kale, cooked chicken, and chicken broth to the pot. Stir in the remaining olive oil. Bring to a low simmer and cook for 10–20 minutes until the kale is wilted and flavors meld.
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Finish and Serve: Remove the herb sprigs. Stir in the fresh lemon juice. Season with additional salt and pepper to taste. Ladle the soup into bowls and top with grated Parmesan cheese. Serve with crusty bread and butter
Notes
This soup is versatile; you can use leftover turkey or rotisserie chicken.
For a richer flavor, use bone broth.
The soup freezes well; store in airtight containers for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: lemon rosemary chicken soup, healthy chicken soup, kale soup, comfort food