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Delicious Lemon Thyme Chicken, Beans, Mushrooms, and Kale Soup

As you may already know, I love making soups from scratch at home. Before I started to teach myself how to cook, I used to think that making soup would be hard. Over the past two years I've found that its actually pretty simple especially making broth based soups and that it can be fun trying out different combinations of herbs, vegetables, and proteins. As long as you have broth, herbs, and your choice of vegetables and protein, you're good to go and with some practice you can be a soup making machine! It took me some trial and error and googling to get a basic handle of how to use herbs in soup but once I practiced it made all the difference and I encourage you to not be afraid of messing up when you're learning how to cook. This recipe is perfect for beginners who don't have much experience making soup at home and it comes together in under 30 minutes.


-1 cup chopped boneless skinless chicken breasts

- 1/2 tsp. McCormick Rotisserie Chicken Seasoning

-1 can navy beans or cannellini beans (rinsed and drained)

-3 cups chopped kale

-1 cup chopped baby bella mushrooms

-1/2 cup chopped yellow onions

-6 cups chicken broth

-1 tsp. dried thyme

-2 tbs. lemon juice

-2 tbs. minced garlic

-black pepper to taste

-1/2 tsp. salt or to taste

-grated parmesan for serving


  1. Season the chicken with 1/2 tsp. McCormick Rotisserie Chicken Seasoning and set aside. In a pot, bring the chicken broth to a boil. Add all ingredients, cover, and cook on low for 20 minutes. Serve and enjoy!

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