Go Back
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
Cook Time 45 minutes
Total Time 1 hour
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.