Lemon Rosemary Chicken Soup Recipe

Published on January 20, 2026

By Amberly Vahn

Ready in: 1 hour · Serves: 6 · Technique: Soups · Storage: Refrigerate for 3-4 days or freeze for up to three months.

Quick Answer

Discover how to make a warm and fragrant Lemon Rosemary Chicken Soup that beautifully blends comfort and brightness, perfect for chilly days.

As November settles in, the air in New York City is filled with the warm, comforting scents of autumn dishes. With Thanksgiving around the corner, there’s a certain magic in cooking—a combination of tradition, flavors, and, of course, the joy of sharing with loved ones. Today, I’m excited to share my take on a luscious Lemon Rosemary Chicken Soup that sings of comfort while offering a splash of brightness perfect for the seasonal transition.

A Cozy Holiday Treat

This Lemon Rosemary Chicken Soup is not just a dish; it’s an embrace on a cold day, a celebration of flavors that warms the heart and home. Perfect for holiday gatherings or a quiet evening in, it encapsulates all the joys that come with the season.

Why You’ll Love This Recipe

• Warm and comforting flavors perfect for chilly evenings.
• Bright notes of lemon and fragrant rosemary elevate the dish.
• Quick and simple to prepare, making it ideal for busy weeknights.
• Nutritious ingredients that provide a wholesome meal.
• Great for meal prep; it keeps well in the fridge or freezer.

Ingredients

This Lemon Rosemary Chicken Soup is made with fresh ingredients that come together in a deliciously comforting dish.

For the Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 cup fresh green beans, trimmed and cut into pieces
• 2 medium Yukon Gold potatoes, diced
• 1/2 cup fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 tablespoon fresh rosemary, chopped
• Juice and zest of 1 lemon
• Salt and pepper, to taste

How to Make Lemon Rosemary Chicken Soup (Step-by-Step)

Here’s how to create a delicious bowl of Lemon Rosemary Chicken Soup that warms the heart and soul.

Step 1: Sauté the Aromatics

In a large pot, warm the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies are almost translucent and the kitchen smells amazing. Stir in the minced garlic and continue to sauté for an additional minute, allowing the garlic to bloom.

Step 2: Add the Broth and Chicken

Pour in the chicken broth to deglaze the pot, scraping up any bits stuck to the bottom. Nestle the chicken breasts into the broth, bring the mixture to a gentle boil, then reduce to a simmer. Cover and let it simmer for 20-25 minutes until the chicken is cooked through.

Step 3: Shred the Chicken

Using tongs, remove the chicken breasts and transfer them to a cutting board. Let them cool slightly before shredding into bite-sized pieces. Return the shredded chicken to the pot along with the green beans, diced potatoes, thyme, rosemary, and lemon zest.

Step 4: Cook the Vegetables

Allow the soup to simmer for another 15 minutes, or until the potatoes are tender and the green beans are bright green. The soup should take on a lovely golden hue from the rich chicken broth.

Step 5: Finish with Freshness

Stir in the chopped parsley and the juice of one lemon. Season with salt and pepper to taste. The bright tang from the lemon uplifts the entire soup.

Step 6: Serve and Enjoy

ladle the hot soup into bowls and, if you’re feeling fancy, garnish with additional parsley or a sprinkle of lemon zest. The bright, citrusy notes from the lemon paired with earthy rosemary make every sip a cozy hug.

Common Mistakes to Avoid

• Skipping the sauté: Don’t rush the step of sautéing the aromatic vegetables. This is where the base flavor of your soup develops.
• Overcooking the chicken: Make sure to remove the chicken as soon as it’s cooked through to keep it tender.
• Neglecting fresh herbs: Adding the fresh herbs toward the end of cooking maximizes their flavor.

Tips and Tricks for Success

• Use homemade or high-quality chicken broth for the richest flavor.
• Feel free to substitute vegetables based on what you have on hand; zucchini and spinach work wonderfully as well!
• If you want a creamier soup, add a splash of cream or a dollop of Greek yogurt just before serving.

Variations

• Substitute boneless turkey for chicken for a different flavor.
• Incorporate diced tomatoes for a heartier soup.
• Add a splash of white wine for an extra layer of flavor.

How to Serve

• Ladle the hot soup into bowls and garnish with additional parsley or a sprinkle of lemon zest.
• Serve with crusty bread or a side salad for a complete meal.
• Pair with a light white wine to enhance the lemony flavors.

Make Ahead and Storage

• Make Ahead: Prepare the soup in advance and store it in the refrigerator.
• Storage: Keeps well in the refrigerator for 3-4 days in an airtight container.
• Reheating: Reheat gently on the stovetop over medium heat until warmed through.
• Freezing: Freeze for up to three months, leaving space in the container for expansion.

Recipe Notes / What I Learned

By experimenting with the balance of lemon and herbs, I discovered that a little freshness goes a long way in elevating the dish. The bright notes of lemon truly bring warmth and brightness, a perfect remedy for chilly NYC evenings.

Yield and Serving Size

Yield: 8 servings · Serving Size: 1 bowl

Nutrition Snapshot

Estimated Nutrition Per Serving: ~250 calories · 20g protein · 30g carbs · 8g fat

Amberly Vahn

Lemon Rosemary Chicken Soup

A warm and fragrant chicken soup that beautifully blends comfort and brightness, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Group: Ingredients

• 1 Tbsp. olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 8 cups chicken broth
• 1 lb. boneless, skinless chicken breasts
• 1 cup fresh green beans, trimmed and cut into pieces
• 2 medium Yukon Gold potatoes, diced
• 1/2 cup fresh parsley, chopped
• 1 tsp. dried thyme
• 1 Tbsp. fresh rosemary, chopped
• 1 medium lemon, juice and zest
• Salt and pepper, to taste

Equipment

• Large pot

Method

 

1. In a large pot, warm the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies are almost translucent. Stir in the minced garlic and continue to sauté for an additional minute.
2. Pour in the chicken broth to deglaze the pot. Nestle the chicken breasts into the broth, bring to a gentle boil, then reduce to a simmer. Cover and let it simmer for 20-25 minutes until the chicken is cooked through.
3. Remove the chicken breasts, let cool slightly, then shred into bite-sized pieces. Return the chicken to the pot along with the green beans, diced potatoes, thyme, rosemary, and lemon zest.
4. Simmer for another 15 minutes, or until the potatoes are tender and green beans are bright green.
5. Stir in the chopped parsley and lemon juice. Season with salt and pepper to taste.
6. Ladle the hot soup into bowls and garnish with additional parsley or lemon zest as desired.

Notes

This soup is perfect for meal prep and can be stored in the refrigerator for 3-4 days or frozen for up to three months.

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