There’s nothing like a steaming bowl of Lemon Rosemary Chicken Soup when you’re feeling under the weather or just need some cozy comfort. I remember my Aunt Linda making this exact recipe whenever anyone in our family caught a cold – the fragrant rosemary and bright lemon would fill the whole house, and somehow, we’d all start feeling better before we’d even taken the first sip. This isn’t just any chicken soup though – it’s packed with immune-boosting ingredients like fresh garlic, vitamin-rich carrots, and antioxidant-loaded rosemary that work together to fight off sniffles. The lemon adds just the right zing to perk you up while keeping things light and fresh. Trust me, once you try this version, you’ll never go back to bland, boring chicken soup again!
Why You’ll Love This Lemon Rosemary Chicken Soup
This isn’t just another chicken soup recipe, it’s your new go-to for so many reasons:
- Quick comfort: Ready in under 40 minutes from chopping to serving, perfect when you need something nourishing fast
- Cold-fighting power: Garlic, lemon, and rosemary team up to boost your immune system naturally
- Light yet satisfying: At just 210 calories per serving, it’s the ultimate guilt-free comfort food
- Flexible ingredients: Use whatever veggies you have on hand, I’ve swapped spinach for kale when that’s what was in my fridge
- One-pot wonder: Minimal cleanup means more time to actually enjoy your meal
The lemon brightens everything up while the rosemary adds that cozy, herby depth, it’s like a warm hug in a bowl!
PrintHealing Lemon Rosemary Chicken Soup in Just 40 Minutes
A comforting and healthy Lemon Rosemary Chicken Soup packed with immune-boosting ingredients. Perfect for colds, flu, or a light meal.
- Prep Time: 10 mins
- Cook Time: 27 mins
- Total Time: 37 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 lb (450g) boneless chicken breast
- 6 cups low-sodium chicken broth
- 1 tsp salt
- ½ tsp black pepper
- 2 sprigs fresh rosemary
- Juice of 1 lemon
- 1 cup spinach leaves
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5 minutes.
- Add chicken breast, broth, salt, pepper, and rosemary. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Remove chicken, shred it, and return to pot.
- Stir in lemon juice and spinach. Cook for 2 more minutes.
- Remove rosemary sprigs before serving.
Notes
- For a keto version, add more chicken and reduce carrots.
- Store in the fridge for up to 3 days.
- Freezes well for up to 1 month.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Ingredients for Lemon Rosemary Chicken Soup
What I love about this soup is how simple the ingredient list is, just good, wholesome stuff you probably already have in your kitchen. Here’s everything you’ll need to make my favorite Lemon Rosemary Chicken Soup (and yes, fresh rosemary makes ALL the difference, don’t even think about using dried!):
- 2 tbsp olive oil, for that perfect sauté
- 1 medium onion, diced, white or yellow works great
- 3 garlic cloves, minced, fresh is best for maximum immune boost
- 2 carrots, sliced into ¼-inch rounds, no need to peel if they’re organic
- 2 celery stalks, chopped, include those leafy tops for extra flavor
- 1 lb (450g) boneless chicken breast, or thighs if you prefer more richness
- 6 cups low-sodium chicken broth, homemade if you have it!
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, freshly cracked if possible
- 2 sprigs fresh rosemary, about 4 inches each (see my tip below)
- Juice of 1 lemon, about 3 tbsp, adjust to your taste
- 1 cup fresh spinach leaves, tightly packed
Pro tip about the rosemary: When I’m feeling extra, I’ll tie the rosemary sprigs together with kitchen twine, makes them super easy to fish out later! And don’t skip the fresh lemon juice, that bright acidity at the end is what takes this soup from good to “oh my goodness I need another bowl” amazing. For more ideas on using fresh herbs, check out familytastes.com.
How to Make Lemon Rosemary Chicken Soup
Okay, let’s get cooking! I promise this Lemon Rosemary Chicken Soup comes together so easily, even when you’re feeling under the weather. Here’s exactly how I make it, step by step:
- Sauté the aromatics: Heat olive oil in your favorite soup pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for about 5 minutes until the onions turn translucent and your kitchen smells amazing. Don’t rush this step, letting these veggies soften properly builds the flavor foundation.
- Add the chicken and broth: Place the whole chicken breasts right into the pot (yes, whole, we’ll shred them later!). Pour in the chicken broth, then add salt, pepper, and those fragrant rosemary sprigs. Bring everything to a gentle boil, you’ll see little bubbles forming around the edges.
- Simmer magic: Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for exactly 20 minutes. This slow cooking makes the chicken incredibly tender and lets all those flavors get cozy together.
- Shred the chicken: Use tongs to pull out the chicken breasts, they should fall apart easily now. Shred them with two forks right on your cutting board (I sometimes just pull them apart with my fingers when I’m feeling lazy). Return all that juicy chicken to the pot.
- Finish with freshness: Now for the magic! Squeeze in all that bright lemon juice and toss in the spinach. Stir gently and let it cook for just 2 more minutes, the spinach wilts quickly. Fish out those rosemary sprigs (they’ve done their job!), and you’re done!
The whole process takes less than 30 minutes active time, but tastes like you’ve been simmering it all day. That’s my kind of cooking!
Tips for Perfect Lemon Rosemary Chicken Soup
After making this soup dozens of times (especially during cold season!), I’ve picked up some tricks that make it foolproof:
- Lemon adjustment: Start with juice from half a lemon, taste, then add more. Some lemons are juicier than others, and personal preference varies!
- Rotisserie shortcut: When I’m extra tired, I use pre-cooked rotisserie chicken. Just skip the simmering step and add shredded chicken at the end with the spinach.
- Don’t overcook the spinach: Those tender leaves only need 1-2 minutes, any longer and they turn mushy and lose their vibrant green color.
- Rosemary trick: If you don’t have kitchen twine, just remember how many sprigs you added so you can count them when removing!
- Broth boost: For richer flavor, I sometimes swap 1 cup of broth for white wine (but skip it if cooking for kids).
The most important tip? Trust your instincts! Soup is forgiving, if it needs more salt, add it. Want more herbs?? Throw in some thyme too. Make it yours! If you are looking for other quick chicken recipes, check out this ranch chicken bake.
Variations of Lemon Rosemary Chicken Soup
One of my favorite things about this soup is how easily you can tweak it to fit different diets or just use what’s in your fridge. Here are some of my go-to variations that still keep all that amazing lemon rosemary flavor:
Keto & Low-Carb Twists
“But wait, carrots aren’t keto!” my friend Sarah exclaimed when I served her this soup. She’s right, but with these simple swaps, you can enjoy this soup even on strict low-carb diets:
- Skip the carrots or use just half a carrot sliced super thin (about ¼ cup total)
- Double the chicken, I’ll use 1.5 lbs for extra protein power
- Add zucchini noodles in the last 2 minutes instead of carrots
- Creamy version: Stir in ½ cup heavy cream at the end, it makes the soup luxuriously rich
Paleo & Whole30 Adaptations
My Paleo-loving sister demands I make this version whenever she visits:
- Use homemade bone broth for extra gut-healing benefits
- Swap spinach for kale, it holds up better if you’re meal prepping
- Add turmeric, just ½ teaspoon gives an anti-inflammatory boost
Vegetable Swaps & Add-Ins
Don’t have spinach? No problem! Some of my favorite veggie variations:
- Kale: Add it with the spinach or use instead, just chop it finer
- Green beans: Throw in a handful during the last 5 minutes
- Mushrooms: Sauté them with the onions for earthy depth
- Cauliflower rice: Adds bulk without changing flavor much
The beauty of this soup is how forgiving it is. Last week I made it with frozen peas instead of spinach when that’s all I had, and you know what? It was still delicious! The lemon and rosemary shine through no matter what veggies you use. For a different take on chicken soup, try this lemon ginger immune boost chicken soup.
Serving Suggestions for Lemon Rosemary Chicken Soup
Oh, the places this soup can go! While it’s absolutely perfect all on its own, I love dressing it up just a bit depending on who I’m serving or what kind of meal I’m craving. Here are my all-time favorite ways to serve Lemon Rosemary Chicken Soup:
The Classic Comfort Combo
When I’m feeling nostalgic or serving this to someone under the weather, I go full cozy mode:
- Crusty whole grain bread, for dunking (my sourdough obsession knows no bounds)
- Simple green salad, just tossed greens with lemon vinaigrette to keep things light
- Extra lemon wedges, because some of us (me) can never get enough citrus
Light Lunch Pairings
For those days when I want something nourishing but not too heavy:
- Avocado toast triangles, the creaminess plays so nicely with the soup
- Rice crackers, my gluten-free friends love this option
- Quick pickled veggies, the tang cuts through the richness beautifully
Dinner Upgrade Ideas
When I’m turning this soup into a heartier meal:
- Quinoa or brown rice, stirred right in for extra staying power
- Roasted sweet potato wedges, perfect for dipping
- Grilled cheese soldiers, because who doesn’t love mini grilled cheeses with their soup?
Pro tip: I always keep some grated Parmesan and red pepper flakes on the table, let everyone customize their bowl! And if you’re serving kids, try fun-shaped pasta on the side, my niece calls them “soup buddies.” If you enjoy grilled cheese, you might like this grilled cheese burrito taco bell copycat.
Storing and Reheating Lemon Rosemary Chicken Soup
Here’s my golden rule with this soup, it’s often even better the next day! The flavors have more time to mingle and deepen overnight in the fridge. I almost always double the recipe just so I can enjoy leftovers (and trust me, you’ll want leftovers too). Here’s exactly how I store and reheat it to keep tasting amazing:
Fridge Storage (Up to 3 Days)
Let the soup cool to room temperature first, though don’t leave it out more than 2 hours. I like to transfer it to glass containers with tight-fitting lids (those plastic deli containers from takeout work great too!).
Important tip: Store the soup with a piece of parchment paper pressed right onto the surface before sealing. This prevents that weird “skin” from forming on top. The lemon keeps the soup fresh tasting, but by day 3, you’ll notice the spinach loses its vibrant color (still tastes fine though!).
Freezer Storage (Up to 1 Month)
This soup freezes beautifully! Here’s my method:
- Cool completely first, I often spread it out in a shallow baking pan to speed this up
- Portion into freezer bags (I do 2-cup servings) and squeeze out all the air
- Lay bags flat to freeze, saves space and thaws faster later
- For best quality, use within 4 weeks
Smart freezer tip: I always mark bags with the date AND “add fresh lemon” as a reminder, frozen citrus loses its brightness. For more freezer-friendly meals, check out this slow cooker creamy chicken chowder.
Reheating Like a Pro
Whether from fridge or freezer, here’s how to bring this soup back to life:
- Stovetop method: My favorite! Gently warm over medium-low heat, stirring occasionally. If it seems too thick, splash in a little broth or water.
- Microwave method: Use 50% power in 1-minute bursts, stirring between each. Cover with a paper towel to prevent splatters.
- Frozen soup: Thaw overnight in fridge first OR place frozen bag in a bowl of cold water for quicker thawing.
Revival trick: After reheating, I always squeeze in a little fresh lemon juice to wake up all the flavors again. A sprinkle of fresh rosemary or chopped parsley makes it look (and taste) like it was just made!
Nutritional Information for Lemon Rosemary Chicken Soup
One of my favorite things about this soup is how nourishing it is without being heavy. Here’s the nutritional breakdown per serving (about 1.5 cups) based on my standard recipe, though remember these can vary slightly depending on your exact ingredients!
- Calories: 210, perfect for a light yet satisfying meal
- Protein: 25g, thanks to all that juicy chicken
- Carbohydrates: 10g, mostly from those nourishing veggies
- Fiber: 2g, helps keep you full longer
- Sugar: 4g, all natural from the carrots and onions
- Fat: 8g, the good kind from olive oil
- Saturated Fat: 1.5g, minimal and mostly from the chicken
- Sodium: 650mg, can be reduced by using homemade low-sodium broth
Important note: These values are estimates based on standard ingredients. If you make substitutions like using chicken thighs instead of breasts or adding extra veggies, the numbers will change slightly. For example, that keto version with heavy cream I mentioned? That bumps the fat content up but keeps carbs super low, about 5g net carbs per serving.
What really makes me happy about these numbers? You’re getting a bowl packed with vitamin A from the carrots, vitamin C from the lemon, and all sorts of antioxidants from the garlic and rosemary, all for under 250 calories! Now that’s what I call smart comfort food.
Frequently Asked Questions About Lemon Rosemary Chicken Soup
I get so many questions about this soup whenever I make it for friends, here are the ones that come up most often with my honest answers:
Can I use dried rosemary instead of fresh?
Oh honey, I know fresh herbs aren’t always handy, but trust me, fresh rosemary makes ALL the difference here! The dried stuff just doesn’t release those same fragrant oils. If you absolutely must substitute, use 1 teaspoon dried rosemary (crushed between your fingers first), but expect a slightly different flavor profile.
Is this soup keto-friendly?
Almost! The carrots add a few more carbs than strict keto allows, but I’ve got you covered with easy fixes. Either reduce the carrots to just ¼ cup sliced super thin, or swap them out completely for zucchini noodles added in the last 2 minutes of cooking. Either way, you’ll keep all that amazing lemon rosemary flavor!
Can I make this in my Instant Pot?
Absolutely! Here’s how I do it: Sauté the veggies right in the pot using the sauté function, then add everything except the lemon and spinach. Cook on high pressure for 8 minutes, quick release, then stir in the lemon juice and spinach until wilted. So easy! You can find more Instant Pot lemon chicken soup ideas here.
Will the spinach get mushy if I reheat leftovers?
Here’s my trick, if I know I’ll have leftovers, I’ll leave the spinach out of the main pot and just add fresh leaves to each bowl when serving. That way, reheated soup stays perfect! If the spinach is already in, it’ll soften but still taste great, just stir gently when reheating.
Can I freeze this soup with the lemon already added?
You can, but the lemon flavor dulls a bit after freezing. What I do is freeze the soup without the lemon, then add fresh juice when reheating. If you’ve already added it, no worries, just squeeze in a little extra fresh lemon when serving to brighten it back up!
Got more questions? Try this recipe and share your thoughts below, I’d love to hear how your Lemon Rosemary Chicken Soup turns out!