This post may contain affiliate links. Please read our disclosure policy.
Soup is one of those classic dishes that everyone loves. It is just a comforting, classic dish that I don’t think I could ever get sick of…well, I guess I would get sick of it if I just ate the same old chicken noodle soup all of the time! But the best thing about chicken soup is there is SO much you can do with it. I love using Mexican flavors and making this Chicken, Lime and Avocado Soup, for example. This Lemon and Rosemary Chicken Soup recipe here is another great, yet classic, twist on chicken soup. The hints of lemon and rosemary make it seem extra special, with very little extra effort. So comforting, so delicious, and very healthy! Enjoy!
- 2 tbsp. olive oil
- 1 cup diced carrots
- 1 cup diced yellow or white onion
- 1 cup diced celery
- 3 cloves of garlic, minced
- 2 boneless, skinless chicken breasts
- juice of 1 lemon
- 1 (32oz) carton of chicken broth
- 1/2 tsp crushed red pepper (optional)
- 1 sprig of rosemary
- 1 bayleaf
- Heat a pot over medium-high heat. Add olive oil, carrots, celery, onion, and garlic. Saute for 5-7 minutes. Season with 1 tsp. salt and 1/2 tsp pepper.
- Now pour in the carton of chicken broth. Rinse the chicken breasts and add them into the soup.
- Bring the broth to a boil, then turn down the heat to either med-low or low heat, so that the soup is just at a light simmer. Stir in the crushed red pepper and the juice of the lemon. Then toss in the entire sprig of rosemary and the bay leaf. Cover and cook for about 20-30 minutes, or until the chicken is cooked through.
- When chicken is cooked through use tongs and remove them from the soup and onto a cutting board. Using two forks, shred the chicken into bite sized pieces. Place shredded chicken back into the soup. Remove the bay leaf and the sprig of rosemary (its okay if some rosemary fell off during the cooking process and is in your soup) serve and enjoy!