Lemon Rosemary Chicken Soup

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 40 minutes

材料

1/4 cup olive oil, divided

half an onion, finely chopped

3 carrots, finely chopped

3 ribs celery, finely chopped

3 cloves garlic, minced

1/2 teaspoon Italian seasoning

2 sprigs fresh rosemary and/or 2 sprigs fresh thyme

1 teaspoon coarse kosher salt

1 can cannellini or navy beans, rinsed and drained

3 cups shredded kale

2-3 cups cooked shredded chicken or turkey (see notes)

5 cups chicken broth (I like the Better Than Bouillon broth base, or bone broth)

juice of two lemons

salt and pepper to taste

grated Parmesan, bread, and butter for serving

手順

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!

栄養

• カロリー: 347
• 脂肪総量: 20.8 g
• 飽和脂肪: 3.7 g
• トランス脂肪: 0 g
• コレステロール: 65 mg
• ナトリウム: 2171 mg
• 炭水化物総量: 16.7 g
• 食物繊維: 2.7 g
• 糖質総量: 5.4 g
• タンパク質: 26.8 g