Lemon Rosemary Chicken Soup

A bright, cozy, and nourishing soup packed with flavor, protein, and feel-good ingredients. Great for freezing, sharing, or enjoying on a quiet evening when you want something light but satisfying.

Ingredients:

• 1/4 cup olive oil, divided

 • 1-2 tablespoons butter

• 1/2 onion, finely chopped

• 3 carrots, finely chopped

• 3 ribs celery, finely chopped

• 3 cloves garlic, minced

• 1/2 tsp Italian seasoning

• 2 sprigs fresh rosemary and/or 2 sprigs fresh thyme

• 1 tsp coarse kosher salt

• 1 can cannellini or navy beans, rinsed and drained

 • 2 cans chick peas (with juice)

• 3 cups shredded kale

• 2–3 cups cooked shredded chicken or turkey

• 5 cups chicken broth (Better Than Bouillon or bone broth recommended)

 • Juice of two lemons

Corn starch slurry:

 • 2 tablespoons corn starch and equal parts cold liquid of your choice (water wine, stock or milk)

Optional Finishers:

• Fresh lemon zest

• Salt and pepper to taste

• Grated Parmesan, crusty sourdough bread, and butter for serving

Instructions:

1. Sauté the Veggies:

In a large soup pot, heat 1 tablespoon of the olive oil and a pat of butter over medium-high heat. Add the onion, carrots, and celery. Sauté for 5–8 minutes or until very soft.

2. Add the Aromatics:

Stir in the garlic, Italian seasoning, rosemary sprigs, thyme, and salt. Let everything get fragrant and delicious for about a minute, stirring constantly so the garlic doesn’t burn.

3. Simmer:

Add the beans, kale, shredded chicken or turkey, remaining olive oil (if using), and broth. Bring to a low simmer and cook for 10 minutes until the kale is wilted. Then add corn starch slurry to thicken soup. Simmer another 15 minutes minimum …And I suggest (if time allows) simmer longer over low heat to deepen the flavor.

4. Finish:

Remove herb stems. Stir in the lemon juice and adjust seasoning with salt and freshly ground pepper to taste. Serve hot, optionally topped with a sprinkle of Parmesan and paired with a thick slice of toasted sourdough bread slathered in butter and a pinch of rosemary salt.

There’s just something about a bowl of homemade soup that feels like love.

This Lemon Rosemary Chicken Soup came together one afternoon when a few friends weren’t feeling their best—and it quickly became a go-to in our kitchen.

It’s light, but satisfying. Nourishing, but still cozy. And honestly? It’s perfect year-round. Whether you’re watching your calories, prepping freezer meals, or just craving something clean and comforting, this one hits the spot.

I packed it with healing herbs, protein, and a cornstarch slurry to give it that silky, sippable texture—and the lemon? Brightens everything.

You’ll want to keep this recipe on hand for chilly nights, late dinners, or anytime you want to serve up a little homemade care.