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Lemon Rosemary Chicken Soup

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A bright and comforting lemon rosemary chicken soup with tender chicken, fresh herbs, and a light citrusy broth.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Halal

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 6 cups chicken broth
  • 2 cups cooked chicken breast, shredded
  • 1 cup small pasta or rice
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened.
  2. Add garlic, carrots, and celery, and cook for another 3–4 minutes.
  3. Stir in rosemary and cook briefly to release aroma.
  4. Pour in chicken broth and bring to a gentle boil, then reduce to a simmer.
  5. Add pasta or rice and cook for 8–10 minutes until tender.
  6. Add shredded chicken and warm through.
  7. Stir in lemon zest and lemon juice, then season with salt and pepper.
  8. Finish with fresh parsley and serve hot.

Notes

  • Use rotisserie chicken for convenience.
  • Cook pasta separately if storing leftovers to prevent it from becoming mushy.
  • Add spinach or kale for extra nutrition.
  • Adjust lemon to taste for more brightness.
  • Substitute rosemary with thyme for a different flavor profile.

Nutrition

Find it online: https://savorymomskitchen.com/lemon-rosemary-chicken-soup/