Rosemary Chicken Soup Recipe

Name: Rosemary Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, minced (more if it suits your taste); 1 large yellow onion, chopped; 2 ounces extra virgin olive oil; 32 ounces chicken broth; 2/3 cup milk; 1/3 cup water; 2 teaspoons dried rosemary, crushed (or 3 sprigs fresh, chopped); 2 teaspoons sea salt (regular salt works fine too); 1 teaspoon fresh ground black pepper (regular pepper works fine too); 1 teaspoon ground cumin (adjust to taste, we like about 2 tsp); 1/4 teaspoon dried chipotle powder (adjust to taste, we like about 1/2 tsp); 1 bay leaf; 1 lb cooked chicken, chopped; 1 cup corn (fresh, canned, frozen, whatever ( drain the liquid); 4 ounces sliced mushrooms, drained; 2 ounces diced pimentos (about half a small jar, without the liquid); 1 cup instant rice

Servings: persons

1 garlic clove, minced (more if it suits your taste)
1 large yellow onion, chopped
2 ounces extra virgin olive oil
32 ounces chicken broth
2/3 cup milk
1/3 cup water
2 teaspoons dried rosemary, crushed (or 3 sprigs fresh, chopped)
2 teaspoons sea salt (regular salt works fine too)
1 teaspoon fresh ground black pepper (regular pepper works fine too)
1 teaspoon ground cumin (adjust to taste, we like about 2 tsp)
1/4 teaspoon dried chipotle powder (adjust to taste, we like about 1/2 tsp)
1 bay leaf
1 lb cooked chicken, chopped
1 cup corn (fresh, canned, frozen, whatever ( drain the liquid)
4 ounces sliced mushrooms, drained
2 ounces diced pimentos (about half a small jar, without the liquid)
1 cup instant rice

1
Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque.
2
Add chicken broth, milk, and water; stir over medium-high heat.
3
When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil.
4
Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil.
5
Reduce heat and simer for 15 to 20 minutes to blend the flavors.
6
Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup.
7
Remove bay leaf before serving.

991

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 garlic clove, minced (more if it suits your taste), 1 large yellow onion, chopped, 2 ounces extra virgin olive oil, 32 ounces chicken broth, and more.

Yes, Rosemary Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions