There's nothing better than a deeply nourishing pot of this rosemary chicken soup simmering on the stove in winter! With hearty chicken, buttery white beans, and seasonal veggies, it's a warming meal that comes together in one pot.
This rosemary chicken soup with white beans is one I've had simmering on the stove a on repeat this winter, because it hits all the right notes with warmth and comfort.
If you're a soup person (like me), it's also one of the best ways to simplify seasonal eating in winter months. You can pretty much throw any vegetable into a soup pot! Carrots and kale are colorful and nutrient-dense, plus they're often available locally even in cooler months.
The flavors in this one are timeless. It leans Italian but also gives those classic chicken noodle soup vibes. And it can easily be made even heartier with grains (barley and farro are delicious) or some good bread or a sandwich on the side. If you have time, a kale Caesar salad or chopped Brussels sprouts salad would also pair well!
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Key Ingredients + Notes
- Chicken thighs - I prefer chicken thighs for soup (and honestly, most chicken recipes!). They have darker, juicier meat that's almost impossible to dry out. Oftentimes I'll use bone-in (see below for how I make broth that way!), but to make this recipe easy, I used boneless and skinless chicken thighs.
- Kale - Soup is one of my favorite ways to get hearty greens in. They cook down quickly, softening their bitterness, and they add awesome flavor and texture. I do this in my chicken tortilla soup with kale and our family loves it!
Adapting this soup with the seasons
Once you start eating seasonally, you might feel inspired to add different veggies to existing recipes. Please do! Some that would be good in this soup are potatoes, parsnips, spinach, squash, or collard greens.
Step-by-Step Instructions
- Step 1: Season chicken thighs with salt, pepper, and rosemary. Then gently sauté in olive oil on each side to brown the outsides. Remove and set aside.
- Step 2: Add more olive oil to the pot, then sauté the onion, carrot, celery garlic, and spices until onions are translucent. Keep heat to low-medium and take care not to brown the veggies.
- Step 3: Add broth, white beans, chicken thighs, and fresh rosemary sprigs to the soup pot. Bring to a boil, then reduce to a simmer over low heat. Cover and simmer for 20-25 minutes, until chicken thighs are cooked through.
- Step 4: Remove chicken carefully with tongs and shred it with two forks on a cutting board. Return it to the soup pot with the kale, then simmer for 5 more minutes until wilted. Squeeze lemon juice over the top, then ladle into bowls!
An Alternative Broth Method
Just like in my ginger lime chicken noodle soup, I often prep the broth grandma style, aka how my grandma made it! It takes extra time, but is almost entirely hands off... and is a nice reminder to slow down.
Use bone-in chicken, such as a whole chicken (3-4 pounds) or combination of drumsticks, thighs, or legs (2-3 pounds). Simmer it gently in large pot full of water with an onion, carrot, celery, and bay leaf. 30-45 minutes should do the trick.
Then take the chicken out, remove the skin, and take the meat off the bones. Strain the veggies out of the liquid in the pot. Now you have your soup chicken and your broth!
What to Serve with Rosemary Chicken Soup
A big bowl (or two!) of this soup can be a meal in itself, but there are really simple ways to bulk it up even more for variety, vegetables, and heartiness.
- Grains or pasta - You can add grains or pasta directly to the soup if you want something more filling. For uncooked grains or pasta, check the cook time and add them that many minutes before the soup is done. This is also a great way to use up leftover cooked grains or rice from the fridge.
- Bread or sandwiches - Simple, and always good with soup.
- Salad - I mentioned my favorites above (kale caesar and a chopped Brussels salad), but also love this everyday leafy green salad for a quick soup side.
Freezing & Storing
Store leftover soup in an airtight container in the fridge for up to 5 days. I like to use plastic-free storage solutions, such as glass jars or containers.
And if you freeze a batch, your future self with surely thank you! You could even double this batch and freeze half for later. To freeze, just store in an airtight container or jar with a bit of space at the top (liquid expands when it freezes). Use within three months.
Pairings
Did you make this rosemary chicken soup with white beans? I'd love to hear how it turned out! Leave a ⭐️ rating and comment below, and follow along on Instagram, Pinterest, and my newsletter for more everyday seasonal recipes.
📖 Recipe
Winter Rosemary Chicken Soup with White Beans & Kale (Stovetop)
- Total Time: 45 minutes
- Yield: 4 1x
Description
A cozy one-pot rosemary chicken soup with white beans and kale. Hearty, comforting, and perfect for simple winter dinners with warm bread and your favorite salad.
Ingredients
- 1 tablespoon extra virgin olive oil (+ more if needed)
- 1-1.5 pounds boneless skinless chicken thighs
- 1 teaspoon salt, divided
- 2 teaspoons dried rosemary
- ¼ teaspoon black pepper
- 1 yellow onion, diced small
- 1-2 stalks of celery, diced
- 3-4 carrots, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 15-ounce can cannellini beans, drained and rinsed
- 1-2 sprigs fresh rosemary
- 2-3 handfuls chopped kale
- 1 lemon
- Parmesan, for serving
- Optional: dried soffritto seasoning or Italian seasoning (see notes)
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Instructions
- Season & brown chicken. Heat olive oil in a large soup pot or dutch oven over medium heat. Season the chicken thighs on both sides with salt, rosemary, and pepper, evenly distributing the spices. Place the chicken in the pot in an even layer on the bottom. Cook gently on one side first (4-5 minutes), then flip and repeat. Use a tongs to transfer the chicken to a plate.
- Sauté aromatics. Turn heat to medium-low. Add more olive oil to the pot if needed. Add the onion, celery, carrots, and garlic. Sauté gently (avoid browning) until onions are translucent.
- Broth, chicken, & beans. Add in the chicken broth, chicken thighs, cannellini beans, and the sprig of rosemary. Bring the pot of soup to a boil, then reduce to a simmer over low heat. Cover and simmer for 20-25 minutes, until chicken is tender and cooked through.
- Shred chicken. Remove the chicken using a tongs and set it on a cutting board. Once cool enough to touch, shred it using two forks. Return it to the pot with chopped kale. Simmer gently for 5 more minutes.
- Finish & serve. Squeeze juice from a fresh lemon into the soup to finish. Remove the rosemary sprig(s) and optionally sprinkle in the soffritto or Italian seasoning. Ladle hot soup into bowls and sprinkle with parm until your heart is happy.
Notes
- Soffritto seasoning. The only one I can find is at Trader Joe's! It's a slightly spicy and adds so much flavor and color, so if you have TJ's nearby, its totally worth it. Another option would be adding other Italian seasonings or some red pepper flakes (1-2 teaspoons).
- Storage + freezing. This is a great soup to prep for the week, or double and freeze some for later! Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. To reheat after freezing, thaw in the fridge overnight and reheat on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35
- Category: Dinner; soup
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 large bowl
- Calories: 266
- Sugar: 6 g
- Sodium: 1973.1 mg
- Fat: 6.6 g
- Carbohydrates: 35 g
- Protein: 18.6 g
- Cholesterol: 40.9 mg
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