This chicken soup started as a way to clear out the fridge but turned into a fragrant, healing broth I crave during the colder months. The addition of lemongrass and ginger gives it a fresh, almost citrusy kick that’s unexpectedly delightful. It’s a simple reminder that good flavor doesn’t need fancy ingredients, just patience and a bit of intuition.
Why I Keep Coming Back to This Soup
Because it’s the kind of dish that feels like a warm hug but also sparks curiosity with every spoonful. It’s quick to make but feels special, especially with fresh herbs and that vibrant broth. I crave its clean, spicy brightness when the season turns cold or when I need a moment of calm amidst chaos.
Inside the Ingredients: What Makes This Soup Shine
- Chicken pieces: I prefer bone-in for richer flavor, but boneless works. It’s the base.: Adds depth and protein, tender after simmering.
- Lemongrass: Fresh is best, releasing a lemony aroma that brightens the broth.: Gives a citrusy, herbal lift, a surprising twist.
- Ginger: Sliced fresh ginger delivers a spicy, warm aroma.: Fills the kitchen with a zingy, comforting scent.
- Fish sauce: Just a splash, it deepens the umami.: Salty, savory, with a hint of the sea.
- Onion: Sliced and simmered, it adds natural sweetness.: Contributes to the broth’s body and flavor.
- Optional greens: Spinach or bok choy for freshness.: Add at the end for a vibrant, crisp contrast.
- Noodles or rice: If you want a heartier meal, toss in cooked noodles.: Makes the soup more filling and satisfying.
Tools of the Trade for a Cozy Chicken Soup
- Large heavy-bottomed pot: Ensures even heat and prevents scorching.
- Fine mesh strainer: To strain the broth, removing solids for clarity.
- Sharp knife: For slicing ginger, onion, and chicken.
- Wooden spoon: To stir gently and check flavors.
Step-by-Step to a Flavorful, Aromatic Chicken Soup
Step 1: Start with a large, heavy-bottomed pot. Pour in 2 liters of cold water and bring to a gentle simmer over medium heat.
Step 2: Add the chicken pieces, a sliced onion, and a couple of crushed garlic cloves. Let it simmer for about 45 minutes, skimming off any foam that rises.
Step 3: Remove the chicken once cooked through and set aside to cool slightly. Strain the broth into a clean pot, discarding solids.
Step 4: In the strained broth, add fresh sliced ginger, bruised lemongrass stalks, and a splash of fish sauce. Bring to a gentle simmer, about 10 minutes.
Fragrant Lemongrass Chicken Soup
Ingredients
Equipment
Method
- Place the chicken pieces, sliced onion, and crushed garlic into a large heavy-bottomed pot. Pour in water and bring to a gentle simmer over medium heat, skimming off foam as it rises.
- Simmer for about 45 minutes until the chicken is cooked through and tender, filling your kitchen with a warm, savory aroma.
- Remove the chicken pieces from the pot and set aside to cool slightly. Strain the broth through a fine mesh strainer into a clean pot, discarding solids.
- Add the sliced ginger, bruised lemongrass stalks, and fish sauce into the strained broth. Bring to a gentle simmer and cook for about 10 minutes, letting the flavors meld.
- While the broth simmers, shred the cooled chicken into bite-sized pieces, removing bones if using bone-in pieces.
- Return the shredded chicken to the broth, stirring gently. If using noodles or rice, add the cooked grains now, allowing them to heat through.
- Just before serving, add fresh greens to the hot broth and let them wilt for about 1-2 minutes, creating a vibrant contrast in color and texture.
- Taste the broth and adjust with additional fish sauce if needed. Ladle the hot soup into bowls, ensuring each has a good mix of chicken, greens, and broth.
- Enjoy this fragrant, bright chicken soup as a nourishing meal that warms both body and soul.
Cooking Checkpoints & Tips
- Broth should be clear and fragrant, not cloudy or greasy.
- Chicken should be tender and easily fall apart when tested with a fork.
- Lemongrass and ginger should release their aroma without overpowering the base.
Common Mistakes & How to Fix Them
- Over-aggressive skimming.? Skimming too aggressively can cloud the broth. Do it gently, just enough to remove foam.
- Over-salting the broth.? Adding too much salt early can make broth too salty. Taste after 30 minutes and adjust.
- Greasy broth.? Using chicken with skin can make broth greasy. Use skinless or remove skin after cooking.
- Undercooked chicken.? Not simmering long enough can leave chicken tough. Simmer at least 45 minutes.
This soup is a real comfort, especially on chilly days or when you’re under the weather. The bright lemongrass and spicy ginger lift the usual chicken soup into something a little more vibrant. Feel free to throw in whatever greens or noodles you have on hand; it’s forgiving and cozy.
Hi, I’m Katie Dawson, a paediatric speech-language pathologist by day and a passionate food storyteller by night. Based in Seattle but with a love for global flavours (and a soft spot for Indian chai), I created this blog to bridge the gap between therapeutic nutrition and the simple joy of eating.
