chicken vegetable soup recipe

This chicken vegetable soup is a little different from your usual, thanks to a splash of lemongrass and fresh ginger. It’s like a warm, aromatic hug, perfect for those days when you crave something both comforting and bright. I love how a few unexpected ingredients can turn a simple broth into something memorable.

Why This Soup Will Keep Calling You Back

Its layered flavors and fresh ingredients create a comforting yet invigorating experience. Plus, the simple process makes it easy to whip up on busy nights or lazy weekends. Each spoonful feels like a small celebration of bright, clean flavors that remind you why homemade soup beats store-bought every time.

Inside the Bowl: Key Ingredients & Their Roles

• Chicken: Shredded cooked chicken adds hearty protein and a satisfying bite.
• Lemongrass: Brings a lemony, herbal aroma that lifts the broth—simmer it gently to avoid overpowering.
• Ginger: Freshly grated, it offers a warm, spicy kick that balances the citrus.
• Carrots: Sweet, tender, and colorful—add texture and natural sweetness.
• Bell peppers: Juicy and crisp, they add a fresh note and vibrant color.
• Chicken broth: The flavorful base—use homemade if you can, for richer depth.
• Lemon juice: Brightens everything—aim for a fresh, zesty punch.

Tools & Equipment for a Seamless Cook

• Large pot: To hold all ingredients and simmer the soup evenly.
• Knife: For chopping vegetables and chicken.
• Wooden spoon: Stirring and checking the soup’s consistency.
• Ladle: Serving the soup without losing all the broth.

Cooking Process & Tips for a Flavourful, Hearty Soup

Step 1: Start by gathering all your ingredients and prepping your workspace. It makes the process smoother and more enjoyable.

Step 2: Heat a large pot over medium heat, add a splash of oil, and sauté chopped onions until translucent—about 5 minutes.

Step 3: Add minced garlic, grated ginger, and a stalk of lemongrass (bruised to release flavor). Cook until fragrant, about 2 minutes.

Step 4: Toss in chopped carrots, celery, and bell peppers. Sauté until they just start to soften, around 8 minutes.

Step 5: Pour in chicken broth and bring to a gentle simmer. Skim off any foam that appears.

Step 6: Add shredded cooked chicken, a squeeze of lemon juice, and season with salt and pepper.

Step 7: Let it simmer uncovered for 20 minutes, stirring occasionally, until the flavors meld and vegetables are tender.

Step 8: Taste and adjust salt, pepper, or lemon juice as needed.

Step 9: Remove the lemongrass stalk before serving. Let the soup rest for 5 minutes to deepen flavors.

Key Moments & Tips for Perfect Soup

• Vegetables should be tender but not mushy — test with a fork.
• The broth should be clear and fragrant with the lemongrass and ginger aromas.
• Chicken should be shreddable but not stringy — check after simmering.

Common Pitfalls & How to Fix Them

• Boiling vigorously makes vegetables mushy and chicken tough.? Use a gentle simmer, not a rolling boil, to keep ingredients tender.
• Too salty from the start.? Add salt gradually, taste, then adjust—avoid over-salting.
• Serving with the stalks in the bowl.? Remove lemongrass before serving to prevent overpowering flavor.
• Lack of brightness in flavor.? If soup tastes flat, add a splash more lemon juice or a pinch of sugar.

Lemongrass Ginger Chicken Vegetable Soup

This chicken vegetable soup features a fragrant broth infused with lemongrass and fresh ginger, creating a bright and aromatic base. Loaded with shredded cooked chicken, colorful carrots, and crisp bell peppers, it offers a comforting yet invigorating texture and appearance. The layered flavors and fresh ingredients make it a memorable, wholesome meal perfect for any day.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian-inspired

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups cooked shredded chicken preferably leftover or rotisserie
• 2 stalks lemongrass bruised to release flavor
• 1 inch fresh ginger grated
• 2 carrots carrots peeled and sliced
• 1 bell pepper sliced
• 4 cups chicken broth preferably homemade
• 1 tablespoon lemon juice freshly squeezed
• 1 small onion chopped
• 2 cloves garlic minced
• to taste salt and pepper

Equipment

• Large pot
• Knife
• Wooden spoon
• Ladle

Method

 

1. Chop the onion and mince the garlic; peel and slice the carrots and bell pepper; prepare the shredded chicken if not already cooked.
   
2. Place the large pot over medium heat, add a little oil, and sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes.
   
3. Add the minced garlic, grated ginger, and bruised lemongrass stalks to the pot. Cook for about 2 minutes until the mixture is aromatic and fragrant.
   
4. Toss in the sliced carrots and bell peppers, stirring occasionally, and cook until they start to soften, approximately 8 minutes.
   
5. Pour in the chicken broth and bring the mixture to a gentle simmer, skimming off any foam that appears on the surface.
6. Stir in the shredded cooked chicken and squeeze in the lemon juice, then season with salt and pepper to taste. Let the soup simmer uncovered for 20 minutes, stirring occasionally.
7. Remove the lemongrass stalks from the pot before serving to prevent overpowering flavor.
8. Taste the soup and adjust seasoning with more lemon juice, salt, or pepper if needed. Let it rest for a few minutes to deepen the flavors.
9. Serve the hot, fragrant soup in bowls, garnished with fresh herbs if desired. Enjoy the bright, comforting flavors with each spoonful!