This Shortcut Lemon Rosemary Chicken Soup has been a staple of mine since I started really getting into cooking back in college. I lived in a typical college house with two of my very best sorority sisters (it was a horridly disgusting house looking back on it… but SO fun [perfect for parties]). The kitchen was not anything to write home about, but it had the basics and that is all you need to make a good pot of soup. It was senior year during the holidays and freezing in Columbia, SC. One of my roommates was sick (or maybe just really hungover), and nothing cures the blues better on a chilly day than delicious chicken soup. I call this the “shortcut” soup as it is ready in an hour or less, and the steps are super simple. This recipe makes 8 cups and freezes really well for up to 6 weeks. You will also need a large soup pot (at least 3 1/4 quart ) // my pot that is pictured above is Le Creuset and I just looove it… you can buy it here, and it comes in lots of yummy colors.
- 2 boxes of 32 oz low sodium chicken broth
- 2 rotisserie chickens (you can buy 1 if you want less chicken) – debone and shred it when you get home
- at Whole Foods and Central Market in the produce section they sell “chicken soup kits” buy one of those if you can find it, they contain pre-chopped onions, carrots, celery and usually some sort of seasoning
- if you cannot find the above then you need a bag of small pre-washed and snack size carrots, 1 yellow onion (or container of pre-chopped onions), stalk of celery (or pre-cut celery in the clear containers) // I am sure at this point you are catching on that I LOVE shortcuts, now back to the recipe.
- 3 lemons – juice them at home
- extra virgin olive oil
- poultry seasoning, I like this brand
- fresh rosemary, thyme and a bay leaf or two // If you can’t find fresh herbs, the dried versions will do, which are found on the spice aisle.
- turn your stove to medium high heat and add in enough olive oil to cover the bottom of the pot
- once it heats up add your chopped onion and celery and dash some S&P
- things will smart smelling real cozy real fast
- after the onion and celery start browning then you can add the diced carrots
- add juice of 3 lemons
- add a teaspoon of poultry seasoning and stir it all together
- after about 3-4 minutes have elapsed add the chicken stock slowly while stirring
- add in the bay leaves, rosemary springs and thyme
- bring it to a boil and cover, do NOT let it spill over (baby sit it for like 10 minutes)
- take the cover off and bring it down to a low/medium heat
- let it do it’s magic for 35-40 minutes, but try to keep an eye on it and give it a stir every so often
- when the time has passed add the deboned and shredded chicken
- add more S&P and more poultry seasoning… this needs flavor and if it’s bland then everyone will be lying when they say: ohhhh this is so good!
- turn the stove to low… this can sit for hours and it will only enhance the flavor, but if you are hungry then go ahead and pour you some. Remember to remove the bay leafs and rosemary sticks. It pairs nicely with a toasted english muffin or delicious grilled cheese sandwich (recipe coming soon). This soup is very low in calories, and it is perfect for a carb watcher.
- freeze remaining soup in containers or store in fridge (lasts 6 weeks frozen and 4 days in the fridge)