Lemon Rosemary Chicken Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

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

Directions

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!

Nutrition

• Calories: 347
• Total Fat: 20.8 g
• Saturated Fat: 3.7 g
• Trans Fat: 0 g
• Cholesterol: 65 mg
• Sodium: 2171 mg
• Total Carbohydrate: 16.7 g
• Dietary Fiber: 2.7 g
• Total Sugars: 5.4 g
• Protein: 26.8 g