Can this be made ahead of time?

Yes, yes, YES! Soup is one of those meals that get even more flavorful as it sits. Keep it in the fridge...it may thicken up as the farro or barley soaks up the broth, so simply add a little more broth to thin it out as you reheat it on the stove.

What is poultry seasoning?

Poultry seasoning is a combo of ground thyme, sage, marjoram and sometimes a little black pepper. It gives that little something extra to chicken dishes (and I also sometimes use it on fish). You can find it in the spice aisle. I always have some in my spice drawer, but if you don’t have any on hand, you can combine dried sage (that spice is essential to poultry seasoning) with any of those others above and you will be just fine.

Farro is a hearty, chewy grain with a nutty flavor, and you can usually find it in the rice aisle. You can substitute barley if you prefer.

Have a question that I didn't cover?

Pop your question in the comments section below and I will answer pronto!

Rosemary Chicken Soup

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5 from 1 review

Take homemade chicken soup to aromatic new heights by adding rosemary! This easy comfort food recipe for rosemary chicken soup is ready in under an hour.

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

2 tablespoons canola oil
4 carrots, peeled and cut into rounds
1 sweet onion, diced
4 celery stalks, chopped
2 boneless chicken breasts
32 ounces chicken broth
Juice from one lemon
1 teaspoon poultry seasoning
1/2 cup pearl barley or farro
2 sprigs fresh rosemary
salt and pepper to taste

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Instructions

Put the 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.
Add chicken broth, lemon juice, poultry seasoning, chicken breasts and barley or farro. Bring to a simmer.
Strip the leaves from the rosemary and add to the soup. Cover and simmer for 45 minutes.
Remove the chicken with a slotted spoon and shred into bite sized pieces. Return to the soup and stir. Taste and add salt and pepper as needed.
Serve in warmed bowls. This is a soup that gets better over time, so make sure you make enough for leftovers!

Notes

This makes a very thick soup, so you may want to have a little extra chicken broth on hand to loosen it up, especially after it has been in the fridge overnight. If it lasts that long!

- Chicken: You can swap in chicken thighs for chicken breasts if you like…make sure they are boneless.

- Rosemary: You want the fresh stuff…look for it in the produce section of your supermarket

- Farro: I love this nutty, hearty grain which you can usually find near the rice in your supermarket, but you can also swap in an equal amount of barley (also in the rice aisle) if you prefer.

- Lemon: No lemon? You can use a couple tablespoons of bottled lemon juice if needed.

- Chicken Broth: We always suggest the broth in the box (instead of the can) if you have it…the taste is so nice and fresh.

Find it online: https://www.framedcooks.com/rosemary-chicken-soup/