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 aromatic hints of lemongrass and fresh ginger, creating a bright and comforting broth. It combines shredded cooked chicken, vibrant vegetables, and a fragrant base, resulting in a clear, flavorful soup with tender ingredients and a lively appearance. Perfect for cozy, uplifting meals, it balances warmth and freshness in every spoonful.

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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 chicken, shredded preferably leftover or rotisserie
• 2 stalks lemongrass bruised to release flavor
• 1 inch fresh ginger, grated about 1 tablespoon
• 2 carrots carrots, chopped peeled and sliced
• 1 bell pepper bell pepper, sliced any color, deseeded
• 4 cups chicken broth preferably homemade
• 1 lemon lemon juice freshly squeezed
• 1 small onion diced
• 2 cloves garlic, minced
• 2 teaspoons oil for sautéing
• to taste Salt and pepper

Equipment

• Large pot
• Knife
• Wooden spoon
• Ladle

Method

 

1. Gather all ingredients, peel and chop the carrots and bell pepper, mince the garlic, and dice the onion. Prepare the shredded cooked chicken and bruise the lemongrass stalks to release their aroma.
   
2. Heat a large pot over medium heat and add a splash of oil. Once shimmering, sauté the diced onion until translucent and fragrant, about 3-4 minutes.
   
3. Add the minced garlic and grated ginger to the pot, cooking until fragrant, about 1-2 minutes. Then, add the bruised lemongrass stalks and stir for another minute to release their aroma.
   
4. Stir in the chopped carrots and bell pepper, cooking for about 5-6 minutes until they start to soften and release their bright colors and aroma.
   
5. Pour in the chicken broth and bring the mixture to a gentle simmer. Skim off any foam that rises to the surface as it begins to bubble.
6. Add the shredded cooked chicken to the broth, stirring gently to combine. Squeeze in the fresh lemon juice and season with salt and pepper to taste.
7. Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, stirring occasionally. The vegetables should become tender, and the broth will develop a fragrant, clear appearance.
8. Taste the soup and adjust seasoning as needed, adding more salt, pepper, or lemon juice for brightness.
9. Remove the lemongrass stalks before serving to avoid overpowering flavors. Ladle the hot soup into bowls, ensuring each serving has a good mix of vegetables and chicken.
10. Serve the soup hot, garnished with fresh herbs if desired. Enjoy the bright, aromatic flavors that make this dish a comforting yet invigorating meal.