Lemon Rosemary Chicken Soup

Von Pinch of Yum · 45 Min.

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Zubereitung

1. 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.
2. Add the garlic, Italian seasoning, rosemary and/or thyme sprigs and salt. Stir for about a minute, taking care not to brown the garlic.
3. 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.
4. Remove the herb stems. Add lemon juice, then more salt and pepper to taste.

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