Anti Inflammatory Rosemary, Garlic & Lemongrass Chicken Soup

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Anti Inflammatory Rosemary, Garlic & Lemongrass Chicken Soup

This soothing soup is built around bone broth simmered with fresh lemongrass, sliced garlic, grated ginger, and turmeric, giving it that deep golden color and warm, aromatic base. Seared chicken thighs get shredded back into the pot after a slow simmer with carrots and parsnips, so every bowl is loaded with tender vegetables and rich, savory shreds of chicken. A handful of baby spinach wilts in right at the end for a fresh, earthy note, and a squeeze of lemon juice at serving brightens the whole thing up. Rosemary infuses the broth as it cooks, adding a piney, herbal backbone that pairs beautifully with the ginger and turmeric. It's a nourishing, one-pot meal that leans on real, whole ingredients from start to finish, making it a genuinely solid choice for an anti-inflammatory kitchen. Simple, warming, and packed with texture — this is the kind of soup you'll want on repeat all season long.

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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
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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