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.

No additional tips available.

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

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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.

Rosemary Chicken Soup

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