Rosemary Chicken Soup with White Beans & Kale (One Pot)

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.

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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!

Jump to:

• Key Ingredients + Notes
• Step-by-Step Instructions
• An Alternative Broth Method
• What to Serve with Rosemary Chicken Soup
• Freezing & Storing
• Pairings
• 📖 Recipe

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!

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

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📖 Recipe