Lemon Rosemary Chicken Soup loaded with vibrant vegetables such as carrots and kale, beans, chicken, and a zesty lemon rosemary broth. It’s so comforting.
In This Post
Watch How To Make This Chicken Soup
Or, As We Like To Call It, Cafe Chicken Soup.
I shot a text to my friends at 8am Monday morning – “anyone interested in coming over for a playdate today? I’m making soup.”
I was in the mood for something brothy, fulfilling, and bright. Picture the cozy feeling of sinking into a couch on a chilly day, wrapped in a blanket with the sun shining on my face – that feeling, but in soup form. Lemon rosemary chicken soup.
Both friends arrived at my house within a couple of hours, gathering around my small kitchen island, sipping coffee while I diced random veggies I discovered in my fridge for the soup while our kids played like wild little creatures down in the basement. Honestly, this scenario is precisely what I’ve always envisioned for my life.
We savored this hearty, veggie-filled lemon rosemary chicken soup along with crusty bread slathered in rosemary butter, declaring ourselves to be in a cafe, which gave rise to the moniker “cafe chicken soup”.
One of my daughters is a huge fan of this soup, and Bjork enjoys it too, but I primarily consider this to be a soup for me.
It’s me who appreciates having a warm, brothy, veggie-rich soup waiting in the fridge or freezer for lunch around 1pm when I realize I didn’t plan anything. Truthfully, this has been the best way to set myself up for feel-good moments throughout the hectic months of November and December.
It freezes wonderfully, too, and doesn’t it seem like it would be ideal with leftover Thanksgiving turkey? That’s the plan for next week. Just add extra rosemary salt, please! And wouldn’t it be fantastic paired with a loaf of no-knead bread? Or some homemade ranch crackers sprinkled on top? Yes.
Lemon Rosemary Chicken Soup
Total Time:
40 minutesYield:
4–5 servings 1x
Ingredients
Units
Scale
Lemon Rosemary Chicken Soup
Finishers:
Instructions
- Sauté the Vegetables: In a sizeable soup pot, warm 1 tablespoon of oil over medium-high heat. Add the onion, carrots, and celery. Cook for 5-8 minutes or until thoroughly softened.
- Incorporate Aromatics: Mix in the garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and salt. Allow it to become pleasantly fragrant for a minute, stirring to prevent burning or browning the garlic.
- Let It Simmer: Add in the beans, kale, chicken, broth, and the remaining olive oil (if desired). Bring to a gentle simmer for 10-20 minutes, until the kale is wilted. If you can let it cook longer over low heat, even better. Deliciousness awaits.
- Final Touches: Remove the herb stems. Stir in lemon juice, additional salt, and fresh black pepper to taste (optional and according to your preference)! Finish with parmesan and serve with a hearty slice of bread, generous butter, and a sprinkle of rosemary salt. Fresh, vibrant, and delightful!
Notes
Chicken: I usually opt for pulled and shredded rotisserie chicken. You can also utilize raw chicken breasts or thighs, adding them to the pot with the simmering broth, and allowing them to cook for about 10-12 minutes or until reaching 165 degrees. Remove, shred, and return them to the pot. This recipe would also shine with leftover Thanksgiving turkey!
Olive Oil: The additional olive oil that gets added in Step 3 makes it taste more indulgent. Without it, the soup remains low in fat – consisting mainly of broth, vegetables, and chicken. Adding quality fat helps transform this soup from “brothy basic” to “wow, this is outstanding”. Although, if you’re using homemade broth, which naturally has a luxurious mouthfeel due to fat content, the extra oil is not strictly necessary.
Instant Pot: I’ve made this in my Instant Pot and it’s fantastic. I sautéed everything as per directions in steps 1-2, and then for step 3, I set it to high pressure for around 3 minutes, allowing for a natural pressure release. (If raw chicken is included, you’ll need to cook at high pressure for 10-12 minutes.)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken soup, lemon soup, leftover turkey, lemon chicken soup, easy soup recipe, soup recipe
Three More Soups I Adore During This Season:
**Nourishing Chicken Soup with Lemon and Rosemary: A Comforting Classic with a Zesty Twist**
When the temperature drops or you’re in search of a comforting dish to heal the soul, few meals can compete with the lasting allure of chicken soup. But what if you could enhance this traditional comfort food with a splash of fresh, citrusy flavor and the aromatic touch of fresh herbs? Introducing the nourishing chicken soup with lemon and rosemary—a recipe that merges the wholesome benefits of classic chicken soup with the lively, refreshing notes of lemon and the earthy, fragrant essence of rosemary.
This dish not only tastes incredible but is also brimming with nutrients, making it an ideal option for cozy dinners, meal prep, or even as a remedy for those under-the-weather days. Let’s explore what sets this soup apart and how you can make it at home.
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### **The Appeal of Lemon and Rosemary**
Lemon and rosemary create a perfect culinary duo. Lemon introduces a bright tanginess that balances the richness of the chicken broth, while rosemary contributes a woodsy, slightly pine-like fragrance that enhances the savory notes of the soup. Together, they create a harmonious and vibrant profile that elevates a simple chicken soup into something truly special.
#### **Health Benefits**
– **Lemon**: Packed with vitamin C, lemon bolsters immunity, aids skin health, and adds a detoxifying aspect to the soup.
– **Rosemary**: Renowned for its anti-inflammatory and antioxidant qualities, rosemary can promote digestion and improve circulation.
– **Chicken Soup Base**: The classic chicken soup is already a treasure trove of nutrition, providing protein, collagen, and electrolytes that help hydrate and nourish the body.
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### **Ingredients for Nourishing Chicken Soup with Lemon and Rosemary**
To create this soup, you’ll require a combination of fresh, wholesome ingredients that blend together to form layers of flavor. Here’s what you’ll need:
#### **For the Soup Base**:
– 2 tablespoons olive oil or butter
– 1 medium onion, diced
– 3 garlic cloves, minced
– 2 medium carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 pound (about 2 cups) cooked shredded chicken (rotisserie chicken works wonderfully)
– 6 cups chicken broth (homemade or store-bought)
– 1 cup water (optional, for adjusting consistency)
– 1 cup small pasta (like orzo) or rice (optional, for a heartier soup)
#### **For the Flavor Boost**:
– 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
– Zest and juice of 1 large lemon (to taste)
– 1 bay leaf
– Salt and freshly ground black pepper, to taste
#### **For Garnish**:
– Fresh parsley, chopped
– Lemon slices or wedges
– Grated Parmesan cheese (optional)
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### **Step-by-Step Instructions**
Making nourishing chicken soup with lemon and rosemary is straightforward and satisfying. Follow these steps to whip up a pot of this delightful soup:
#### **1. Sauté the Aromatics**
In a large pot or Dutch oven, warm the olive oil or butter over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables become tender and fragrant.
#### **2. Add the Broth and Herbs**
Pour in the chicken broth and include the bay leaf and rosemary sprigs. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
#### **3. Add the Chicken**
Mix in the shredded chicken and let it simmer for 10-15 minutes, allowing the flavors to meld together. If using raw chicken, add it earlier so it can cook through before shredding.
#### **4. Cook the Pasta or Rice (Optional)**
If adding pasta or rice, blend it into the soup and cook according to the package instructions. Monitor the soup to ensure the starch does not absorb too much liquid—add a cup of water if necessary.
#### **5. Add Lemon and Adjust Seasoning**
Stir in the lemon zest and juice, starting with half and adding more according to taste. Season the soup with salt and freshly ground black pepper. Remove the rosemary sprigs and bay leaf before serving.
#### **6. Garnish and Serve**
Ladle the soup into bowls and finish with fresh parsley, a slice of lemon, and a sprinkle of grated Parmesan cheese if desired. Pair with crusty bread or crackers for a complete meal.
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### **Tips for Success**
– **Utilize Fresh Ingredients**: Fresh rosemary and lemon juice greatly enhance flavor. If fresh rosemary isn’t available, dried rosemary is an alternative, but use it carefully due to its concentration.
– **Make It Your Own**: Feel free to toss in other vegetables such as zucchini, spinach, or peas for added nutrition.