Chicken soup often gets dismissed as a basic comfort, but I see it differently. It’s a blank canvas that invites experimentation, especially when you’re tired of the same old. This version uses unexpected ingredients—lemongrass and ginger—to bring brightness and complexity.
I’ve made this during chilly weekends and when I need something restorative after a busy week. It’s simple enough to throw together but layered enough to surprise your palate. It’s as much about the process as it is about the final bowl—slow simmering, tasting, adjusting, and savoring.
Why I keep coming back to this chicken soup
Its ability to warm my hands and heart is unmatched. The fresh, zesty notes lift my mood even on the gloomiest days. Plus, it’s a reminder that simple ingredients, treated right, create something deeply satisfying.
Breaking down the ingredients: what they bring
- Chicken bones and carcass: Gives a deep, collagen-rich broth that’s the backbone of flavor.
- Fresh ginger: Adds a spicy, pungent warmth that cuts through richness; use more for extra zing.
- Lemongrass: Lends a bright, lemony aroma that lifts the whole pot.
- Vegetables (carrots, celery): Provide sweetness and texture, balancing the broth’s savory depth.
- Fresh herbs (cilantro, scallions): Add a fresh, grassy note at the end, making each sip lively.
- Lime juice or wedges: Brightens everything with a sharp, citrusy punch.
- Fish sauce or soy: Add umami and saltiness—use sparingly, taste as you go.
Tools of the trade for a soulful chicken soup
- Large stock pot: To simmer the broth and cook the chicken evenly.
- Fine sieve or chinois: To strain the broth for clarity and remove solids.
- Wooden spoon: For stirring and sautéing aromatics without scratching your pan.
- Knife and cutting board: Chopping vegetables, herbs, and aromatics.
- Ladle: Serving the hot soup into bowls.
Step-by-step for a soulful chicken soup with a zing
Step 1: Gather your ingredients and equipment.
Step 2: Start by simmering chicken bones and carcass for a rich, flavorful broth, about 1.5 hours, at a gentle simmer (90°C/194°F).
Step 3: In a separate pan, sauté sliced ginger and lemongrass until fragrant, about 2-3 minutes, until they release a bright, citrusy aroma.
Step 4: Strain the broth, discard solids, then add the sautéed aromatics, diced chicken breast, and vegetables. Simmer another 20 minutes.
Step 5: Taste and adjust salt, add a splash of fish sauce or soy for depth. Serve hot, garnished with fresh herbs and a squeeze of lime.
Cooking checkpoints and tips to get it just right
- Broth should be clear and deep in flavor, not cloudy or dull.
- Vegetables should be tender but not mushy—test with a fork.
- Chicken should be cooked through but still juicy, not dry or stringy.
- Aromatics should be fragrant but not burnt—adjust heat if necessary.
Common mistakes and how to fix them
- Boiling vigorously too early.? Reduce heat if broth becomes cloudy or foamy.
- Over-salting the broth.? Add a splash of water or broth if the soup is too salty.
- Letting the broth boil too hard.? Use a gentle simmer and skim regularly for clarity.
- Adding herbs too early, losing aroma.? Add fresh herbs at the end to keep their brightness.
Bright Lemongrass Chicken Soup
Ingredients
Equipment
Method
- Place the chicken bones and carcass in a large stock pot, cover with water, and bring to a gentle simmer. Skim off any foam that rises to the surface. Let it simmer slowly for about 1.5 hours to develop a rich, collagen-infused broth.
- While the broth simmers, slice the ginger thin and bruise the lemongrass stalks by smashing them gently with the side of your knife, then cut into 3-inch pieces. Set aside.
- Heat vegetable oil in a large pan over medium heat. Add the sliced ginger and bruised lemongrass, sautéing until fragrant, about 2-3 minutes. You should see the ginger turn a light golden and smell a bright, citrusy aroma fill the kitchen.
- Carefully strain the broth through a fine sieve, discarding the solids. Return the clear broth to the pot, then add the sautéed aromatics, diced chicken breast, carrots, and celery. Bring to a gentle simmer and cook for another 20 minutes, until vegetables are tender and chicken is cooked through.
- Taste the soup and add a splash of fish sauce or soy sauce to deepen the umami flavor. Adjust seasoning as needed.
- Chop the scallions and cilantro, then stir the herbs into the hot soup. Squeeze fresh lime juice into each bowl for a bright, citrusy punch.
- Ladle the hot soup into bowls, garnishing with extra scallions and cilantro. Serve immediately with lime wedges on the side for an extra zing.
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