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
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2 tablespoons olive oil
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1 medium yellow onion, diced
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3 carrots, peeled and chopped
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2 celery stalks, diced
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3 garlic cloves, minced
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2 sprigs fresh rosemary (or 1 tsp dried)
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1 teaspoon Italian seasoning
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1 (15 oz) can cannellini or navy beans, rinsed and drained
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3 cups cooked shredded chicken (rotisserie works great)
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5 cups chicken broth
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2 cups chopped kale or spinach
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Juice of 2 lemons
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Salt and black pepper, to taste
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Optional toppings: grated Parmesan, extra rosemary, or crusty bread
Instructions
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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
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Swap beans with cooked rice or pasta for a grain-based version.
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Use fresh thyme along with or in place of rosemary for more depth.
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This soup is great for leftovers — flavors deepen overnight.