If you’re looking for a healthy chicken soup that’s light, comforting, and full of fresh flavour, this rosemary chicken soup is the perfect spring recipe. It’s simple to make, packed with herbs, and uses a clever shortcut to keep things quick without sacrificing taste.

This isn’t your typical chicken soup. Instead of heavy, slow-cooked bases, we’re taking a more rebellious approach—using rosemary with chicken (instead of lamb) and elevating a simple Batchelors Cup a Soup into something that tastes homemade and satisfying.

Why Rosemary Works So Well in Chicken Soup

Rosemary is often paired with rich meats like lamb, but using it with chicken creates a much lighter, fresher dish.

Chicken’s mild flavour allows the herb’s woody, aromatic notes to come through without overpowering the soup. The result is:

• A clean, balanced flavour
• A lighter alternative to traditional rich soups
• A perfect fit for spring cooking

It’s a simple switch that completely transforms the dish.

The Secret Herb Combo: Rosemary & Dill

To balance rosemary’s depth, this recipe adds fresh dill.

• Rosemary brings warmth and savoury depth
• Dill adds a fresh, slightly sweet lift

Together, they create a layered flavour that feels both comforting and vibrant. Neither herb dominates—one grounds, the other lifts.

How to Make Packet Soup Taste Homemade

This recipe uses Cup a Soup Cream of Vegetable as a base—but upgrades it with fresh ingredients.

By adding:

• Shredded chicken
• Fresh herbs
• Garlic, ginger, and spices

…you transform a quick cupboard staple into a flavourful, satisfying homemade-style soup in a fraction of the time.

Perfect for busy days when you still want real food.

Why Use Pink Himalayan Salt?

In this recipe, we use pink Himalayan salt instead of regular table salt for a cleaner, more balanced seasoning.

It’s less processed and more natural, without the additives often found in table salt. It also contains trace minerals like magnesium and potassium, which give it a slightly more complex flavour.

While still primarily sodium, it can offer a more subtle, rounded saltiness, making it ideal for seasoning chicken without overpowering the delicate herbs.

A small detail—but one that adds depth and keeps things just a little more intentional.

Rosemary Chicken Soup Ingredients

Serves: 4

• 2 tbsp olive oil
• 4 medium chicken breasts
• 6 g fresh ginger, minced
• 3 garlic cloves, minced
• 2 small bird’s eye chillies, finely chopped
• 3 sprigs fresh rosemary, chopped
• 3 sprigs fresh dill, chopped
• 2 sachets Cup a Soup Cream of Vegetable
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• Pink Himalayan salt & black pepper, to taste

How to Make Rosemary Chicken Soup

1. Preheat the oven to 190°C (fan).
2. Prepare the chicken by trimming if needed and making shallow slits for even cooking. Season with pink Himalayan salt and black pepper.
3. Bake in the centre of the oven for 25–30 minutes, until fully cooked (no pink inside).
4. While the chicken cooks, finely chop the chillies, garlic, and ginger. Chop the rosemary and dill, then set aside. Boil the kettle.
5. Once cooked, shred the chicken using two forks.
6. Heat the olive oil in a deep pan over low heat. Add the garlic, ginger, and chillies and cook for about 1 minute until fragrant (do not brown).
7. Add the shredded chicken, chopped herbs, turmeric, cumin, coriander, and the soup sachets.
8. Pour in 1 litre of hot water, stirring well to combine.
9. Increase the heat and cook for 5 minutes, stirring regularly.
10. Reduce the heat, partially cover, and simmer for 15 minutes, stirring occasionally.

If you prefer a thicker soup, add an extra sachet.