Description
This comforting soup combines tender chicken, aromatic rosemary, and bright lemon flavors, creating a hearty and refreshing dish. Packed with vegetables and a savory broth, it’s perfect for cozy dinners or meal prep.
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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3 medium carrots, sliced
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2 celery stalks, sliced
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1 teaspoon fresh rosemary, minced
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1 teaspoon lemon zest
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5 cups chicken broth
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2 cups cooked chicken, shredded
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1 cup kale, chopped
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1 can (15 oz) cannellini beans, drained and rinsed
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Juice of 2 lemons
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Salt and pepper, to taste
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Grated Parmesan cheese, for serving
Instructions
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Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until vegetables are tender, about 5–7 minutes.
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Add Aromatics: Stir in minced rosemary and lemon zest. Cook for 1 minute until fragrant.
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Simmer Soup: Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
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Add Chicken and Beans: Stir in shredded chicken, kale, and cannellini beans. Simmer until kale is wilted, about 5 minutes.
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Finish Soup: Add lemon juice, salt, and pepper to taste.
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Serve: Ladle soup into bowls and sprinkle with grated Parmesan cheese.
Notes
For a richer flavor, use bone-in, skinless chicken thighs.
Leftovers can be stored in the refrigerator for up to 3 days.
This soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Lemon, Rosemary, Chicken, Soup, Healthy, Mediterranean