Lemon Rosemary Chicken Bowl (Print Version)

# Ingredients:

→ Vegetables and Aromatics

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 carrots, peeled and chopped
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 2 cups chopped kale or spinach

→ Proteins

07 - 3 cups cooked shredded chicken

→ Seasonings and Herbs

08 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
09 - 1 teaspoon Italian seasoning
10 - Salt, to taste
11 - Black pepper, to taste

→ Legumes and Broth

12 - 1 (15 oz) can cannellini or navy beans, rinsed and drained
13 - 5 cups chicken broth

→ Citrus

14 - Juice of 2 lemons

→ Optional Toppings

15 - Grated Parmesan
16 - Extra rosemary
17 - Crusty bread

# Instructions:

01 - In a large pot, heat olive oil over medium heat. Add diced onion, chopped carrots, and diced celery. Cook for 5–6 minutes until softened.
02 - Stir in minced garlic, rosemary, and Italian seasoning. Cook for another minute until fragrant.
03 - Stir in the cannellini or navy beans, shredded chicken, and chicken broth. Bring to a simmer.
04 - Stir in chopped kale or spinach and let simmer for 10–15 minutes, until the greens are tender.
05 - Remove rosemary sprigs if using fresh. Stir in lemon juice and season with salt and pepper to taste.
06 - Ladle the soup into bowls and top with grated Parmesan or serve alongside crusty bread if desired.

# Notes:

01 - Swap beans with cooked rice or pasta for a grain-based variation.
02 - Enhance flavor depth by using fresh thyme along with or in place of rosemary.
03 - Flavors deepen overnight, making this soup excellent for leftovers.

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