Empty My Fridge
Lemon Rosemary Chicken Soup
Ingredients
- Olive oil¼ cups
- Onion · finely chopped
- Carrot · finely chopped3
- Celery · finely chopped3
- Garlic · minced3 cloves
- Italian seasoning½ tsp
- Thyme2 sprigs
- Salt1 tsp
- Cannellini or navy beans · rinsed and drained1 can
- Kale · shredded3 cups
- Chicken · cooked shredded2–3 cups
- Chicken broth5 cups
- Lemon
- Black pepper
- Parmesan cheese · grated
Instructions
- Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the onion, carrots and celery and saute for 5–8 minutes, until very soft.
- Add the garlic, Italian seasoning, rosemary and/or thyme sprigs and salt. Stir for about a minute, taking care not to brown the garlic.
- Add the beans, kale, chicken, broth and the remaining oil (optional). Bring to a low simmer and cook for 10–20 minutes, until the kale is wilted. Cook longer on low heat if you have time.
- Remove the herb stems. Add lemon juice, then more salt and pepper to taste.
Summarized from Pinch of Yum's video. Watch it for the details.
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