Dairy Free Rosemary, Garlic & Lemongrass Chicken Soup

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Dairy Free Rosemary, Garlic & Lemongrass Chicken Soup

This soup starts with bone-in chicken thighs seared until the skin turns deep golden, then simmered low and slow with sliced garlic, bruised lemongrass, fresh ginger, and turmeric until the whole pot turns fragrant and golden. Carrots and parsnips soften right into the bone broth, while rosemary sprigs infuse every spoonful with a piney, herbal note before they're fished out. The shredded chicken gets folded back in with a handful of baby spinach, wilted just until silky, for a bowl that's equal parts brothy and hearty. A splash of lemon juice and fresh parsley at the end brighten the whole thing up without weighing it down. It's a comforting, restorative bowl that fits neatly into a dairy free routine, especially on a chilly night when you want something warming and clean.

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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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