Rosemary Chicken Soup

  • Author: Kate Jackson
  • Yield: 4


  • 2 tablespoons olive oil
  • 4 carrots, peel and cut into rounds
  • 1 sweet onion, diced
  • 4 celery stalked, chopped
  • 2 boneless chicken breasts
  • 32 ounces chicken broth (I like the Imagine variety)
  • Juice from one lemon
  • 1 teaspoon poultry seasoning
  • 1/2 cup pearl barley or farro
  • 2 sprigs fresh rosemary


  1. Put the olive oil in a large deep pot and heat over medium high. Add carrots, celery and onion and stir until onion is softened, about 5 minutes.
  2. Add chicken broth, lemon juice, poultry seasoning, chicken breasts and barley or farro. Bring to a simmer.
  3. Strip the leaves from the rosemary and add to the soup. Cover and simmer for 30 minutes.
  4. Remove the chicken with a slotted spoon and shred into bite sized pieces. Return to the soup and stir.
  5. Serve in warmed bowls. This is a soup that gets better over time, so make sure you make enough for leftovers!