Paleo Rosemary, Garlic & Lemongrass Chicken Soup

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Paleo Rosemary, Garlic & Lemongrass Chicken Soup

Bone-in chicken thighs get seared skin-side down until deeply golden, then simmer away in a fragrant broth built on bruised lemongrass, fresh ginger, sliced garlic, and turmeric until the meat pulls apart in tender shreds. Carrots and parsnips soften right in the pot, soaking up all that aromatic depth, while a splash of apple cider vinegar keeps the broth bright instead of flat. Baby spinach gets stirred in at the very end, just long enough to wilt into silky ribbons throughout the soup. Fresh rosemary threads through the whole pot as it simmers, and a squeeze of lemon juice with chopped parsley at the table wakes everything back up. It's the kind of deeply savory, restorative bowl that fits perfectly into a Paleo way of eating, built entirely from real, whole ingredients with nothing to second-guess on your plate.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!