Wheat Free Rosemary, Garlic & Lemongrass Chicken Soup
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Learn more āIngredients
4 servings
For the soup
- 1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
- 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 Ā½-inch rounds
- 2 medium parsnips, peeled and cut into Ā½-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 5ā6 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 4ā5 minutes. Add the garlic, lemongrass, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute ā watch closely so the garlic does not brown.
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