Chicken Soup with Lemon and Rosemary

It was high time I made a simple supper for my little family.  I saw “Lemony Chicken Soup with Rosemary” posted as the daily special on Facebook by my favorite specialty food store, De Laurenti at Pike Place Market in Seattle, and ran with it.  I have no idea what theirs was like.  I’d give my right arm to have been able to walk into that store and order it, but life has settled me on the opposite coast (thank heavens!).  I decided to throw together my own version, cross my fingers, and hope for the best because rosemary and lemon are one of my favorite combinations.  It was delicious and healthy with a vegetable side and a salad.


2 lb. chicken breast, cubed

1 1/2 c. onion, medium dice

3 cloves garlic, minced

10 c. chicken stock

2 T. extra virgin olive oil

1/2 c. lemon juice

1/2 tsp. salt (more to taste, if needed at the end of cooking time)

1 T fresh rosemary leaves, plus a few leaves to garnish each bowl

1/4 c. fresh parsley, minced + 3 T fresh parsley, minced

1 tsp. lemon zest

Lemon wheels for garnish


Heat oil in the bottom of a large stockpot.  Saute garlic, add onions to sweat, then chicken.

Saute chicken until partially cooked, 3 to 5 minutes.  Deglaze pan with lemon juice.

Add stock, salt, 1 T rosemary leaves, 1/4 c. parsley, and lemon zest.

Bring to a boil.  Reduce heat to a low simmer and cook 1 to 1/2 hours.  Ladle into serving bowls and add fresh parsley, rosemary, and a lemon wheel before serving.

Makes 6 to 10 servings.  Add noodles or rice for a heartier soup.

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