Lemon Rosemary Chicken Soup

 Here’s a simple recipe for Lemon Rosemary Chicken Soup that’s flavorful, hearty, and perfect for any season:

Ingredients:

2 tablespoons olive oil

1 medium onion, diced

3 garlic cloves, minced

2 medium carrots, sliced

2 celery stalks, chopped

1 teaspoon fresh rosemary (or ½ teaspoon dried), finely chopped

6 cups chicken broth

2 cups cooked, shredded chicken (rotisserie chicken works well)

1 cup uncooked rice or small pasta (optional)

Juice and zest of 1 large lemon

Salt and pepper to taste

Fresh parsley (optional, for garnish)

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Instructions:

1. Sauté Vegetables:

Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.

2. Add Broth and Rosemary:

Stir in the chicken broth and rosemary. Bring to a gentle boil.

3. Cook Rice or Pasta (if using):

Add rice or pasta to the pot and cook according to the package instructions until tender.

4. Add Chicken:

Stir in the shredded chicken and simmer for 5 minutes to heat through.

5. Season and Add Lemon:

Stir in the lemon juice and zest. Taste and adjust seasoning with salt and pepper.

6. Serve:

Ladle soup into bowls, garnish with fresh parsley if desired, and enjoy!

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Tips:

For extra richness, add a splash of cream or coconut milk.

If you prefer a thicker soup, mash some of the cooked vegetables or add a cornstarch slurry.

Add a pinch of red pepper flakes for a spicy kick.

Let me know how it turns out!