Lemon Rosemary Chicken Soup
Ingredients
- 1/4 1/4 olive oil , divided
- half an onion , finely chopped
- 3 carrots , finely chopped
- 3 celery ribs , finely chopped
- 3 garlic cloves , minced
- 1/2 teaspoon 1/2 teaspoon Italian seasoning
- 22 fresh rosemaryfresh thyme sprigs and/or sprigs
- 1 teaspoon 1 teaspoon coarse kosher salt
- 1 cannellini or navy beans can , rinsed and drained
- 3 3 shredded kale
- 23 23 cooked shredded chicken or turkey – (see notes)
- 5 5 chicken broth (I like the Better Than Bouillon broth base, or bone broth)
- two lemons juice of
- salt pepper and to taste
- grated Parmesanbreadbutter , , and for serving
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Instructions
- Saute Veggies: In a large soup pot, heat 1 tablespoon oil over medium high heat. Add onion, carrots, and celery. Saute for 5-8 minutes or until very soft.
- Add Aromatics: Add the garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and salt. Let it get nice and delicious for a minute, stirring to avoid burning or browning the garlic.
- Simmer: Add the beans, kale, chicken, broth, and remaining olive oil (optional). Bring to a low simmer for 10-20 minutes, until the kale is wilted. If you have time to cook it for a while longer over low heat, great. Delicious.
- Finish: Pull out the herb stems. Add lemon juice, more salt, fresh black pepper to taste (all optional and to taste)! Top with parm and serve with a thick slice of bread, a thick shmear of butter, and a pinch of rosemary salt. Fresh, bright, yummy!
Source
Original recipe: View Original
