Whole 30 Rosemary, Garlic & Lemongrass Chicken Soup

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Whole 30 Rosemary, Garlic & Lemongrass Chicken Soup

This soup is pure comfort in a bowl, built on golden-seared chicken thighs simmered until fall-apart tender in a deeply savory bone broth. Lemongrass, fresh ginger, and turmeric infuse the broth with warmth and fragrance, while sliced garlic and rosemary sprigs add that classic, cozy backbone. Carrots and parsnips soften into tender bites, and a handful of baby spinach wilted in at the end brings freshness and color to every spoonful. A splash of apple cider vinegar brightens the whole pot, and a squeeze of lemon juice at serving ties it all together. Shredded straight from the bone and ladled up steaming hot, this is exactly the kind of nourishing, whole-food meal that fits perfectly into a Whole30 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
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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