This recipe came about randomly, as most of mine tend to do, but it was unreal.
The Lemongrass combo realllllly took it to the next salty savory tangy level. AND the broth was packed with anti-inflammatory goodness like collagen since I just used my leftover home-made bone broth as the base. I know I use turmeric in the recipe for that, but it still worked really well with this soup.
2 stalks of lemongrass (only the white and yellow parts, smashed. Or lemongrass paste to taste)
1 onion, chopped
1, 1″ piece of ginger minced or about 1/2 tsp powdered ginger
1 tbsp fish sauce
1/2 the chicken on an organic rotisserie chicken
6 cups bone broth, made from the rotisserie chicken bones
4 carrots, cut into coins
4 stalks celery, chopped
Corn from 1 corn on the cob
I started by sautéing the first 3 ingredients together in a little grassed butter until the smell really came through, about 2 minutes. Then I added the fish sauce, stirred for about 10 seconds. Then I added the chicken and bone broth and let that come to a quick boil. I reduced that to a simmer and added the rest of my ingredients and let the whole pot simmer for about 4 hours. Thats it! You could totally let it simmer for less time, but when I’m making soup, I tend to knock it out earlier in the day because soup is just one of those things that can’t really simmer for TOO long, ya know?!
Pair this with a delicious panini or grilled sandwich and BAM. You’ve got a pretty nutrition packed, family friendly, belly filling, crud fight, crowd pleasing supper!