I’ve always loved the idea of turning a simple chicken soup into something that’s both soul-warming and bright. This version with lemongrass came about after a trip to Thailand, where I was struck by how a few fresh herbs can lift a humble dish.
Making it gluten-free means leaning into fresh, whole ingredients that don’t rely on thickeners or pastas. It’s a recipe that’s all about clarity of flavor and the satisfaction of a homemade broth that’s rich yet clean.
Why I keep returning to this recipe
The fresh herbal aroma, the soothing warmth of the broth, and the vibrant, zingy twist of lemongrass make this soup a staple. It’s a comfort that feels special and quick to make, perfect for busy nights or when I crave something lively. Every spoonful reminds me that simple ingredients, treated right, can create something truly memorable.
Ingredients and their roles in this soup
- Chicken (bone-in): Provides rich flavor and tender meat, making the broth deeply savory.
- Carrots and celery: Add sweetness and earthiness, balancing the herbal notes.
- Onion: Builds a sweet, aromatic base that enhances the broth’s depth.
- Lemongrass: Lifts the broth with a lemony, herbal brightness that’s addictive.
- Fish sauce: Brings a salty umami hit, essential for authentic flavor.
- Fresh herbs (cilantro, Thai basil): Add a fresh, green brightness that cuts through the richness.
- Lime: A splash of bright acidity to finish and enhance all flavors.
Tools of the trade for a perfect bowl
- Large heavy-bottomed pot: To simmer the broth evenly and prevent burning.
- Sharp chef’s knife: For chopping vegetables and herbs precisely.
- Cutting board: To prep ingredients safely and efficiently.
- Tongs: To handle hot chicken and herbs without fuss.
- Ladle: For serving and tasting the broth.
Step-by-step guide to a hearty, fragrant chicken soup
Step 1: Start by gathering all your ingredients and prepping them. Chop carrots, celery, and onion into small, uniform pieces.
Step 2: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped vegetables and sauté until they soften and smell sweet, about 5 minutes.
Step 3: Add bone-in chicken breasts or thighs to the pot. Cover with cold water and bring to a gentle simmer (about 85°C/185°F).
Step 4: Skim off any foam that rises to the top in the first few minutes. Reduce heat to low and let it simmer gently for 45 minutes.
Step 5: Remove the chicken, let it cool slightly, then shred it with two forks. Return the shredded chicken to the broth.
Step 6: Add a stalk of lemongrass (bruised to release aroma), a splash of fish sauce, and fresh herbs like cilantro and Thai basil.
Step 7: Simmer for another 10 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt or pepper.
Step 8: Serve hot, garnished with a squeeze of lime and extra herbs if you like.
Lemongrass Chicken Soup
Ingredients
Equipment
Method
- Gather all ingredients and prepare by chopping carrots, celery, and onion into small, uniform pieces.
- Heat a large heavy-bottomed pot over medium heat and add a tablespoon of oil. Sauté the chopped vegetables until they soften and release a sweet aroma, about 5 minutes.
- Add the bone-in chicken to the pot and cover with cold water. Bring to a gentle simmer, just below boiling point, and skim off any foam that rises to the top.
- Reduce heat to low and let the broth simmer gently for 45 minutes, until the chicken is cooked through and tender.
- Remove the chicken from the broth, let it cool slightly, then shred the meat with two forks. Return the shredded chicken to the pot.
- Add bruised lemongrass stalks and a splash of fish sauce to the broth, then simmer for another 10 minutes to let the flavors meld.
- Toss in chopped fresh herbs like cilantro and Thai basil, stirring gently to release their aromatic oils.
- Taste the broth and adjust seasoning if needed with additional fish sauce, salt, or pepper.
- Serve the hot soup in bowls, garnished with extra herbs and a squeeze of lime for bright, fresh flavor.
Cooking checkpoints for perfection
- Vegetables should be tender but not mushy, with a sweet aroma.
- Chicken should be easily shredded and fully cooked through (internal temp 75°C/165°F).
- Broth should be clear, fragrant, and lightly salted.
- Lemongrass should impart a lemony, herbal aroma without overpowering.
Common pitfalls and how to dodge them
- Boiling vigorously makes broth cloudy and toughens chicken.? Use a gentle simmer, not a rolling boil, to keep broth clear and tenderize chicken evenly.
- Leaving lemongrass in too long makes the soup bitter.? Add lemongrass early for maximum flavor, but remove it before serving to avoid overpowering.
- Neglecting foam removal results in a murky soup.? Skim foam regularly in the first 10 minutes to keep broth clean and clear.
- Trying to shred hot chicken makes it tough and messy.? Shred chicken once cooled enough to handle, for better texture and less shredding mess.
This soup is a real comfort, especially on chilly days or when you need something nourishing but vibrant. The lemongrass adds a fresh, zingy lift that makes it stand apart from typical chicken soups. Feel free to tweak the herbs or add a splash of coconut milk for creaminess—it’s a forgiving recipe.
Enjoy making this as a quick weeknight dinner or a weekend project. It’s simple enough to keep in the fridge for a couple of days, and the flavors deepen overnight. Keep your pantry stocked with a few key ingredients, and you’re never far from a pot of something warm and satisfying.
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.
