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In This Article
Or, As We Refer To It, Cafe Chicken Soup.
I sent a message to my friends at 8am on Monday – “anyone up for a playdate today? I’m whipping up some soup.”
I had a craving for something brothy, fulfilling, and refreshing. Like the cozy feeling of curling up on the couch on a chilly day, wrapped in a warm blanket, with sunshine on my face – that, but in soup form. Lemon rosemary chicken soup.
Both friends arrived at my place within a couple of hours, perched at my small kitchen island, sipping coffee while I diced random veggies I had scavenged from my fridge for our soup and our kids played like wild little creatures in the basement. Honestly, that’s exactly the life I’ve always envisioned.
We enjoyed this brothy, veggie-rich lemon rosemary chicken soup paired with crusty bread slathered in rosemary butter and unanimously decided we were dining in a cafe, leading to the nickname “cafe chicken soup.”
One of my daughters is a big fan of this soup, and so is Bjork, but I feel this is primarily a soup for me.
I’m the one who craves a warm, brothy, vegetable-laden soup ready for me in the fridge or freezer when it hits 1pm and I realize I’ve got nothing prepared for lunch. Truly, this has been the perfect way to foster some feel-good moments through the hectic months of November and December.
It also freezes beautifully, and doesn’t it sound like an ideal match for leftover Thanksgiving turkey? That’s what I plan on for next week. Extra rosemary salt, please! And wouldn’t this be delightful with a loaf of no-knead bread?
In a large pot, heat 1 tablespoon of oil on medium-high. Toss in onion, carrots, and celery. Sauté for 5-8 minutes until they soften significantly.
Incorporate the garlic, Italian herbs, rosemary sprigs, thyme sprigs, and salt. Allow it to simmer and develop flavor for a minute, stirring to prevent the garlic from burning or browning.
Introduce the beans, kale, chicken, broth, and the leftover olive oil (optional). Bring to a low simmer for 10-20 minutes, until the kale wilts. If you can allow it to cook a bit longer on low heat, all the better. So delicious!
Remove the herb stems. Sprinkle in lemon juice, additional salt, fresh black pepper to taste (all optional and to personal preference)! Serve with a sprinkle of parmesan and a generous slice of bread with a layer of butter, plus a dash of rosemary salt. Fresh, vibrant, and scrumptious!
Notes
Chicken: I often go for pulled and shredded rotisserie chicken. Alternatively, you can choose raw chicken breasts or thighs, adding them to the pot with the simmering broth, letting them cook for about 10-12 minutes or until reaching 165 degrees. Remove, shred, and return to the pot. This method also works wonderfully with leftover Thanksgiving turkey!
Olive oil: The extra olive oil added in Step 3 is meant to enrich the flavor a notch. Without it, this soup largely consists of broth, veggies, and chicken with little fat. Incorporating good fat elevates this from “brothy base soup” to “wow, that’s incredibly tasty.” However, the extra oil is not essential if you’re utilizing homemade broth, which usually has a pleasing richness due to its fat content.
Instant Pot: I’ve prepared this in my Instant Pot and it turns out great. I sautéed as instructed in steps 1-2, then for step 3, I set it to high pressure for about 3 minutes and left it for natural pressure release. (If adding raw chicken, then set to high pressure for 10-12 minutes.)
Prep Time:10 minutes
Cook Time:30 minutes
Three Additional Soups I Adore During This Season:
**Hearty Chicken Soup with Lemon and Rosemary: A Comforting Classic with a Zesty Refreshment**
When the chill sets in, or if you’re seeking a nourishing dish to lift your spirits, few meals are as comforting and fulfilling as a bowl of chicken soup. But what if you could refine this classic with a splash of fresh, invigorating flavor and fragrant herbs? Enter the hearty chicken soup with lemon and rosemary—a creation that melds the warmth of traditional chicken soup with the brightness of citrus and the deep, earthy notes of rosemary. This delightful twist is not only delicious but also rich in nutrients to keep you at your best.
### The Allure of Lemon and Rosemary
Lemon and rosemary form a culinary dream team. Lemon injects a tangy, refreshing brightness into the soup, cutting through the richness of the chicken and broth while contributing a delicate citrus fragrance. Its high vitamin C content is also excellent for bolstering your immunity, especially in the winter months.
Meanwhile, rosemary is a fragrant herb that adds a woodsy, subtly pine-like quality to the soup. Celebrated for its anti-inflammatory and antioxidant qualities, rosemary deepens the flavor profile, making this dish feel both rustic and sophisticated. Together, these two components elevate a simple chicken soup to a gourmet experience.
### Components for Hearty Chicken Soup with Lemon and Rosemary
To prepare this soup, you will require a selection of fresh, wholesome ingredients. Here’s a rundown of what you’ll need:
– **Chicken:** Bone-in, skin-on chicken thighs or even a whole chicken works wonders for a rich, flavorful broth. Leftover rotisserie chicken is also a convenient alternative.
– **Vegetables:** Traditional soup veggies like onions, carrots, and celery form the aromatic foundation. Garlic deepens the flavor while beautifully complementing the rosemary.
– **Herbs and Spices:** Fresh rosemary sprigs, bay leaves, and a hint of thyme (optional) amplify the savory notes. Salt and freshly ground black pepper are key for seasoning.
– **Lemon:** Both the juice and zest of a fresh lemon are utilized to add an invigorating citrus lift to the soup.
– **Broth:** Ideally, homemade chicken stock, but low-sodium store-bought chicken broth works well too.
– **Optional Add-Ins:** Feel free to toss in potatoes, rice, or noodles for added heartiness. You can also stir in kale, spinach, or parsley for a colorful boost of nutrients.
### Step-by-Step Instructions
Here’s a guide to crafting this comforting and flavorful soup:
#### 1. **Prepare the Chicken**
– For raw chicken, season it with salt and pepper. In a large pot or Dutch oven, drizzle some olive oil and heat it. Sear the chicken until golden brown on both sides, then remove and set aside.
#### 2. **Sauté the Vegetables**
– In the same pot, add diced onions, carrots, and celery. Sauté until softened, approximately 5-7 minutes. Introduce minced garlic and cook for an additional minute until fragrant.
#### 3. **Construct the Broth**
– Return the chicken to the pot. Add the chicken broth, bay leaves, and rosemary sprigs. Bring to a boil, then lower the heat to maintain a simmer. Cover and cook for 30-40 minutes, or until the chicken is tender and thoroughly cooked.
#### 4. **Shred the Chicken**
– Take the chicken out of the pot and allow it to cool briefly. Discard the skin and bones, then shred the meat into bite-sized pieces before reinserting it into the pot.
#### 5. **Incorporate Lemon and Final Enhancements**
– Mix in the juice and zest of a lemon. Sample the soup and adjust the seasoning with salt and pepper according to your taste. For added heartiness, you may include cooked rice, noodles, or potatoes.
#### 6. **Garnish and Serve**
– Dish the soup into bowls and complete it with a sprinkle of fresh parsley or a small sprig of rosemary. Enjoy with hearty bread or crackers for a complete meal.
### Reasons to Adore This Soup
1. **Comforting and Nutritious:** This soup is brimming with protein from the chicken and vitamins from the vegetables and lemon, making it both hearty and healthy.
2. **Adaptable:** The recipe can be tailored to your preferences. Swap out rosemary for thyme, add your preferred grains, or mix in extra vegetables such as zucchini or peas.
3. **Ideal for Meal Prep:** This soup keeps well in the refrigerator for up to 4 days and freezes beautifully, making it a superb option for meals in advance.
### Tips for Success
– **Opt for Fresh Ingredients:** Fresh rosemary and lemon greatly enhance the flavor. Steer clear of dried rosemary, as it may be too pungent and overpowering.
– **Be Careful with the Lemon:** Begin with the juice of one lemon and taste as you adjust; you can always add more if desired.
