Rosemary In Chicken Soup is one of my favorite herbs to use when I want to elevate the flavor profile of a classic chicken soup. Its aromatic, pine-like fragrance and slightly peppery, earthy taste bring a delightful depth to the dish.
Not only does rosemary complement the savory essence of the chicken, but it also adds a hint of warmth that makes the soup perfect for cozy evenings. Whether I’m simmering fresh sprigs in the broth or sprinkling dried rosemary for a more intense flavor, this herb never fails to transform a simple chicken soup into a comforting, gourmet experience.
Plus, rosemary is packed with antioxidants and anti-inflammatory compounds, making it a healthy addition that enhances both the taste and nutritional value of the soup.
How To Make Rosemary In Chicken Soup?
Recipe Time
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4
Equipment Needed
- Large pot
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup potatoes, diced
- 1 cup fresh spinach
- 1 tablespoon lemon juice (optional)
Instructions
1. Sauté The Aromatics
I start by heating olive oil in a large pot over medium heat. I add the chopped onion and minced garlic, sautéing them until they become translucent and fragrant, about 3-4 minutes.
2. Add The Vegetables
Next, I stir in the sliced carrots and celery. I season them with salt, black pepper, and rosemary, allowing the flavors to meld for another 5 minutes.
3. Simmer The Broth
I pour in the chicken broth and bring the mixture to a boil. Once boiling, I reduce the heat to a simmer and let it cook for about 15 minutes, allowing the vegetables to soften.
4. Add The Chicken And Potatoes
Now, I add the shredded chicken and diced potatoes to the pot. I let the soup simmer for an additional 15 minutes or until the potatoes are tender.
5. Incorporate The Spinach
I stir in the fresh spinach, letting it wilt for about 2 minutes. This adds a burst of color and nutrients to the soup.
6. Finish With Lemon Juice
For a hint of brightness, I add a splash of lemon juice just before serving. This step is optional but highly recommended.
Nutrition Facts Of Rosemary In Chicken Soup
- Calories: 250
- Protein: 20 g
- Fat: 8 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Sugar: 3 g
Tips And Variations Of Rosemary In Chicken Soup
Use Fresh Herbs
Whenever possible, I opt for fresh rosemary as it provides a more vibrant flavor compared to dried rosemary. If using fresh rosemary, remember to chop it finely to release its essential oils.
Make It Creamy
For a creamier version, I sometimes add 1/2 cup of heavy cream or coconut milk during the final simmer. This adds a rich texture and depth to the soup.
Add Noodles
If you’re a fan of noodles, you can toss in a handful of egg noodles or pasta during the last 10 minutes of cooking. This turns the soup into a heartier meal.
Special Note
Rosemary has a strong flavor, so start with a small amount and adjust to your taste. You can always add more, but you can’t take it out once it’s in!
Conclusion
This rosemary chicken soup is a comforting dish and a nutritional powerhouse. The combination of tender chicken, hearty vegetables, and aromatic rosemary creates a soup that’s both satisfying and beneficial for your health.
I hope you enjoy making and savoring this delightful recipe as much as I do! Remember, cooking is all about experimenting and finding what works for you, so feel free to adjust the ingredients to suit your preferences. Happy cooking!
Rosemary In Chicken Soup
Equipment
- Large pot
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
Ingredients Â
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
4 cups chicken broth
2 cups cooked chicken, shredded
1 cup potatoes, diced
1 cup fresh spinach
1 tablespoon lemon juice (optional)
InstructionsÂ
Sauté The Aromatics
- I start by heating olive oil in a large pot over medium heat. I add the chopped onion and minced garlic, sautéing them until they become translucent and fragrant, about 3-4 minutes.
Add The Vegetables
- Next, I stir in the sliced carrots and celery. I season them with salt, black pepper, and rosemary, allowing the flavors to meld for another 5 minutes.
Simmer The Broth
- I pour in the chicken broth and bring the mixture to a boil. Once boiling, I reduce the heat to a simmer and let it cook for about 15 minutes, allowing the vegetables to soften.
Add The Chicken And Potatoes
- Now, I add the shredded chicken and diced potatoes to the pot. I let the soup simmer for an additional 15 minutes or until the potatoes are tender.
Incorporate The Spinach
- I stir in the fresh spinach, letting it wilt for about 2 minutes. This adds a burst of color and nutrients to the soup.
Finish With Lemon Juice
- For a hint of brightness, I add a splash of lemon juice just before serving. This step is optional but highly recommended.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.