Lemon Rosemary Chicken Soup is a bright, comforting dish that brings together the zesty freshness of lemon, the earthy aroma of rosemary, and the savory goodness of tender chicken in a light, flavorful broth. It’s the perfect soup to nourish your body and lift your spirits—ideal for chilly days or anytime you need a cozy, wholesome meal.
Why You’ll Love This Recipe
This soup offers a refreshing twist on classic chicken soup with the vibrant flavor of lemon and the woodsy depth of rosemary. It’s light yet hearty, easy to prepare, and packed with ingredients that soothe and satisfy.
- Bright, fresh flavor from lemon and herbs
- Easy to make in one pot
- Naturally gluten-free and dairy-free
- Great for meal prep and freezer-friendly
- Nourishing, comforting, and feel-good
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Carrots, chopped
- Celery, chopped
- Onion, chopped
- Garlic cloves, minced
- Fresh rosemary (or dried if needed)
- Chicken broth
- Lemon juice and zest
- Olive oil
- Salt and black pepper
- Cooked rice or small pasta (optional)
- Fresh parsley (for garnish)
directions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add garlic and rosemary, and cook for another minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Add chicken breasts or thighs to the pot. Reduce heat, cover, and simmer for 20–25 minutes, or until chicken is cooked through.
- Remove chicken, shred with two forks, and return to the soup.
- Stir in lemon juice and zest, and season with salt and pepper to taste.
- If using, add cooked rice or pasta and heat through.
- Serve hot, garnished with fresh parsley and extra lemon if desired.
Servings and timing
This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Creamy Version: Add a splash of cream or coconut milk for a richer texture.
- Low-Carb: Omit pasta/rice and add extra veggies like zucchini or spinach.
- Herb Swap: Use thyme or dill in place of rosemary for a different herbal note.
- Add Grains: Try farro, quinoa, or orzo instead of rice or pasta.
- Instant Pot Method: Pressure cook on high for 10 minutes, then shred chicken and finish with lemon juice.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or microwave individual servings for 2–3 minutes.
This soup freezes well—store without rice/pasta in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating and add fresh rice or pasta before serving.
FAQs
Can I use rotisserie chicken?
Yes, stir in shredded rotisserie chicken during the last 5 minutes of cooking to warm through.
Can I use dried rosemary?
Yes, use 1 teaspoon of dried rosemary in place of fresh.
Is this soup gluten-free?
Yes—just use gluten-free pasta or rice and ensure your broth is gluten-free.
Can I use chicken thighs?
Absolutely—thighs are more flavorful and remain tender after simmering.
How much lemon should I use?
Start with the juice of 1 lemon and zest from half, then adjust to taste.
Can I add other vegetables?
Yes—spinach, peas, or zucchini make great additions.
What’s the best broth to use?
Use a high-quality low-sodium chicken broth or homemade stock for best flavor.
Can I make this soup creamy?
Yes—stir in a splash of heavy cream or coconut milk at the end.
What herbs pair well with lemon in this soup?
Rosemary, thyme, parsley, or dill all work beautifully.
How do I prevent the rice or pasta from getting mushy?
Cook and store them separately, adding to the soup just before serving.
Conclusion
Lemon Rosemary Chicken Soup is a refreshing take on a beloved classic—bright, herbal, and deeply satisfying. Whether you’re feeling under the weather or simply craving a cozy bowl of something homemade, this soup delivers comfort with a citrusy twist. Make a pot today and enjoy its light, clean flavors all week long.
Print
Lemon Rosemary Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This cozy, herb-infused chicken soup is loaded with veggies, white beans, and tender shredded chicken. The fresh pop of lemon and rosemary adds brightness and warmth — making it a perfect pick-me-up on cold days or when you need something nourishing and comforting.
Ingredients
-
2 tablespoons olive oil
-
1 medium yellow onion, diced
-
3 carrots, peeled and chopped
-
2 celery stalks, diced
-
3 garlic cloves, minced
-
2 sprigs fresh rosemary (or 1 tsp dried)
-
1 teaspoon Italian seasoning
-
1 (15 oz) can cannellini or navy beans, rinsed and drained
-
3 cups cooked shredded chicken (rotisserie works great)
-
5 cups chicken broth
-
2 cups chopped kale or spinach
-
Juice of 2 lemons
-
Salt and black pepper, to taste
-
Optional toppings: grated Parmesan, extra rosemary, or crusty bread
Instructions
-
Sauté veggies:
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. -
Add garlic and herbs:
Stir in garlic, rosemary, and Italian seasoning. Cook for another minute until fragrant. -
Add broth, beans, and chicken:
Stir in the beans, chicken, and broth. Bring to a simmer. -
Add greens:
Stir in the kale or spinach and let simmer for 10–15 minutes, until the greens are tender. -
Finish and season:
Remove rosemary sprigs (if using fresh). Stir in lemon juice and season with salt and pepper to taste. -
Serve:
Ladle into bowls and top with Parmesan or serve with crusty bread if desired.
Notes
-
Swap beans with cooked rice or pasta for a grain-based version.
-
Use fresh thyme along with or in place of rosemary for more depth.
-
This soup is great for leftovers — flavors deepen overnight.