Low Sodium Rosemary, Garlic & Lemongrass Chicken Soup

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Low Sodium Rosemary, Garlic & Lemongrass Chicken Soup

This soup builds deep flavor the slow way, starting with chicken thighs seared until the skin turns deep golden before simmering low and slow with sliced garlic, fresh ginger, and bruised lemongrass stalks for that unmistakable citrusy fragrance. Turmeric and rosemary sprigs infuse the broth as it cooks, while carrots and parsnips soften into tender, comforting bites alongside the shredded chicken. A splash of apple cider vinegar brightens the whole pot, and a handful of baby spinach stirred in at the end adds fresh color and a little extra nutrition. Finished with a scatter of parsley and a squeeze of lemon juice, it's the kind of bowl that feels both restorative and vibrant. Because the flavor here comes from real aromatics and slow-cooked broth rather than any heavy seasoning blends, this one is an easy, satisfying fit for an added salt–conscious kitchen.

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Ingredients

4 servings

For the soup

1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tbsp coconut oil
1 tsp fine sea salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 medium yellow onion, diced
6 cloves garlic, thinly sliced
2 stalks lemongrass, outer layers removed, bottom 6 inches bruised and cut into 3-inch pieces
1 tbsp fresh ginger, peeled and grated
1 tsp ground turmeric
2 sprigs fresh rosemary
3 medium carrots, peeled and sliced into ½-inch rounds
2 medium parsnips, peeled and cut into ½-inch pieces
6 cups bone broth
1 tbsp apple cider vinegar
2 cups baby spinach

For serving

2 tbsp fresh parsley, roughly chopped (optional)
1 tbsp fresh lemon juice (optional)

Instructions

1
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt. Heat the coconut oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate.
2
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic, lemongrass, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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