Lemon Rosemary Chicken Soup

• olive oil↗0.25 cup

  divided

• onion0.5

  half, finely chopped

• carrots↗3

  finely chopped

• celery3

  ribs, finely chopped

• garlic↗3

  minced

• Italian seasoning↗0.5 teaspoon
• rosemary and thyme2
• coarse kosher salt↗1 teaspoon
• cannellini or navy beans↗1

  rinsed and drained

• kale3 cup

  shredded

• shredded chicken or turkey2 cup

  see notes

• chicken broth↗5 cup

  I like the Better Than Bouillon broth base, or bone broth

• lemon juice2

  from two lemons

• salt and pepper

  to taste

• Parmesan

  grated, bread, and butter for serving

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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!