Red Meat Allergy Friendly Lemongrass Chicken Soup with Dill & Chive
Total time1 hr 5 min
Prep time20 min
Cook time45 min
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Learn more →Ingredients
4 servings
For the soup
- 1 lb boneless, skinless chicken thighs
- 2 tbsp coconut oil
- 3 stalks lemongrass, tough outer layers removed, bottom 4 inches thinly sliced
- 1 tbsp fresh ginger, peeled and minced
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 2 stalks celery, sliced
- 6 cups bone broth (homemade or aip-compliant brand)
- 1 tsp fine sea salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- ¼ cup fresh dill, roughly chopped
- ¼ cup fresh chives, thinly sliced
- 1 tbsp fresh lemon juice
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the lemongrass, garlic, and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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