I’ve been making this soup for years. It’s one of my favorite soup recipes because it’s packed with veggies, really flavorful, and really healthy! I hesitated on whether or not to share this recipe on the blog, seeing as it is not a seafood recipe and isn’t really coastal-inspired. But I think it’s just too good not to share. I love making this soup on cold winter days and I thought y’all would love it too! This rosemary chicken soup recipe is paleo, gluten free, dairy free, low carb, and can be made Whole30 (just omit the wine).
I made up this rosemary chicken soup recipe a few years ago and have been making different variations of it ever since. In true Kit fashion, I never measure when I cook. Like ever. I only do it for y’all. So when it came to finally writing this recipe down and figuring out the measurements, I knew I had to get it just right. The recipe I’ve included below is my favorite version and damn near perfect if I do say so myself.
Let’s talk salt for a minute – As with all of my recipes, I try to season to fit a wide variety of tastes. The trickiest part is always the salt though. I love salt. But I know that some people are more sensitive to salt than others or need a lower sodium diet for health reasons. Accordingly, I try to take this into account when writing my recipes. I tasted and tasted and could not for the life of me decide on the right amount of salt for the final recipe. Personally, I like it with 1 1/2 tsp sea salt. I think that’s just the right amount to bring out the flavors, cut the acidity, and bring out the sweetness of the tomatoes. However, I thought that may be too much for some people’s tastes. So, after a lot of back and forth I finally decided to write 1 1/4 tsp in the recipe and then say season to taste at the end. I guess that was just a super long-winded way of saying, if you like salt, then add 1 1/2 tsp. If you aren’t sure, add 1 1/4 and then taste at the end. Whew! Glad I got that out there. Is anyone still reading this? 🤔
Oh yeah, I almost forgot – don’t omit the fish sauce! This adds wonderful umami to the dish without making it taste fishy at all. I really like Red Boat fish sauce because it doesn’t have any sketchy ingredients and has a wonderful flavor!
In order to make the base of this recipe I use a Vitamix to blend up the carrots and tomatoes. Any high-powered blender should work here though. If you don’t have a blender that’s up to the challenge of blending carrots, try this method: Steam the carrots until soft. Add them to a bowl with the tomatoes and chicken stock. Use an immersion blender to blend until smooth. Then add to the soup pot. You could also try using a food processor. Just don’t add all the liquid when blending or you will end up with a giant mess!
I hope you enjoy this recipe!
- 15 roma tomatoes, ends removed & halved
- 2 lbs (900g) baby carrots
- 32 oz chicken stock
- 4 chicken breasts, cooked & shredded (about 24oz/680g)
- 3 Tbsp grass-fed butter, ghee (can sub. avocado oil)
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 1 shallow, diced
- 10 large cloves garlic, minced
- 5 sprigs rosemary, minced (about 3 Tbsp)
- ½ cup full fat coconut milk
- ½ cup dry red wine (I use cabernet - omit for Whole30)
- 1 tsp fish sauce
- 2 bay leaves
- 1¼ tsp sea salt
- ⅛ tsp cayenne pepper
- Place half of the tomatoes, carrots, and chicken stock in a high-powered blender (I use a Vitamix) and blend on high for about 1 minute or until smooth. Pour in a bowl or pitcher and set aside.
- Blend the other half of the tomatoes, carrots, and chicken stock the same way.
- In a large pot, melt butter or ghee over medium heat.
- When the pan is hot, add the celery, onion, and shallot and cook for 6 minutes, stirring occasionally.
- Add garlic and cook for another 2 minutes, stirring occasionally.
- Add tomato mixture and remaining ingredients.
- Bring to a simmer over medium-high heat, stirring and scraping the bottom occasionally. The foam will subside after it reaches a simmer and it will look more like a soup.
- Reduce heat to medium and simmer for 45 minutes. Stir the pot and scrape the bottom about every 5 minutes during this process.
- Season to taste with more sea salt and cayenne pepper, if desired. I usually add about ¼ tsp more salt and a dash more cayenne pepper.
What’s your favorite winter soup recipe? Let me know in the comments section below!
*Disclosure: Kit’s Coastal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.