| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 45 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 2 skin-on bone-in chicken breasts (about 1 1/2 pounds)
- 3 lemongrass stalks, trimmed and pounded
- 1 4-inch piece fresh ginger, peeled and sliced
- 1 carrot, cut into large pieces
- 1 stalk celery, cut into large pieces
- 1 shallot, peeled and halved
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1 dried Thai chile
- Kosher salt
- 1 5-ounce package baby spinach, coarsely chopped
Instructions
- Add the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai chile and 1 teaspoon salt to a large Dutch oven or soup pot. Add 6 cups cold water and place over medium heat. Bring the soup to a simmer, skimming off any residue that may come to the top. Reduce the heat to low; cover and cook for 45 minutes or until the chicken is cooked through. Turn off the heat and allow the soup to cool for about 30 minutes.
- Remove the chicken from the soup and shred the meat, discarding the bones and skin. Strain the stock, discarding the solids, and return the liquid to the pot. Add the shredded chicken back into the stock, along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately.
Nutrition Facts
| Calories | 119 |
| Total Fat | 2 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 62 milligrams |
| Sodium | 367 milligrams |
| Carbohydrates | 3 grams |
| Dietary Fiber | 1 grams |
| Protein | 20 grams |
| Sugar | 1 grams |
| Calories | 119 |
| Total Fat | 2 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 62 milligrams |
| Sodium | 367 milligrams |
| Carbohydrates | 3 grams |
| Dietary Fiber | 1 grams |
| Protein | 20 grams |
| Sugar | 1 grams |
Reviews
Really a good soup. Substituted tube lemongrass and ginger. Two shallots for more onion flavor. Matchstick carrots. Serrano pepper, as Publix has no dried Thai pepper, sliced up thinly. Added chopped basil , water chestnuts, spinach and rice noodles along with the chicken. Play with your recipe to suit your tastes.
Really delicious soup! However, I learned a very important lesson – do not use organic purple carrots unless you don’t mind your soup being a weird purple-grey color;D
I don’t know if it Detoxed me but it was just what I needed. Delicious with a nice citrus taste from the lemongrass. I used fresh Thai chilies (2) due to availability and it had the perfect amount of spice. Filled me up and made me feel good.
This soup is delicious and does feel detoxifying. I follow it exactly to the recipe and it is flavorful, filling, and comforting. The aroma, while it’s cooking, is amazing. This is my go to recipe for soup when I’m preparing a meal for a friend/family member that has just had surgery or experienced a traumatic life event and need some soup for the soul. I make it for myself if I’ve had a rough week at work and have over snacked due to stress – it helps to recenter me. Everyone loves this soup and truly feels better after eating it – me too.
How often are you eating this per day. Lunch / dinner. Or just at one meal?
I was out of a few ingredients (coconut milk, shallots and celery). I added heavy cream, red curry paste and tad bit of fish sauce for flavor. I used a lot more chicken so it was a little thin on flavor. I could have used double the ginger.
We love this recipe! We sort of switch off between doing it as written and as a full on chicken soup. When we do that we chop up the ginger a little finer, and get the jarred lemongrass rings. We put a bunch of carrots, celery, and shallots in it and leave everything instead of getting rid of the “solids”.
Delicious and easy.
Love this soup no matter what time a day it is. So light, yet so very flavorful, complex and filling!
I add fresh Thai chilies to it rather then dry, both green and red. I also don’t personally care for bone-in chicken breast, so I use boneless and typically bump it up to 3 big breasts to make sure there is LOTS of broth at the end, but especially flavor!
Occasionally I’ll add a few cut up Yukon Gold potatoes when I have it for dinner so it’s a little more substantial.
I highly recommend this delicious simple and amazing recipe!
Did I do something wrong with the broth? It certainly is delicious ( even before I added more) I used 6 C of water like the recipe said. And it barely left 3ish C. I had to add vegetable broth. I also couldn’t find Thai chile I had to use sin dried Chile Japones. Giada says she has it for breakfast and lunch.