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Lemongrass Chicken Soup
Lemongrass Chicken Soup for a light, refreshing summertime soup putting those fresh vegetables to use.
Ingedients
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1 tablespoon olive oil
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1 medium onion, diced
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1 tablespoon minced garlic
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9 cups of chicken broth
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1 stalk lemongrass (cut into 3 pieces, woody end removed)
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1/2 teaspoon grated ginger
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Zest of 2 lemons
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2/3 cup lemon juice (about 3 lemons)
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1 bay leaf
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1 1/2 cups orzo pasta
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3 carrots, peeled and sliced into 1/4 inch thick
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2 cups cooked shredded chicken
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1/4 cup chopped fresh flat-leaf parsley leaves
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Salt and pepper, to taste
Directions
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Heat the olive oil over medium-high heat in a large stockpot. Sauté the onion, and garlic until tender, about 5 minutes.
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Add the chicken broth, lemongrass stalks, grated ginger, lemon zest, lemon juice, bay leaf, and bring to a boil.
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Add the orzo and cook, stirring occasionally, for 8 minutes, or until orzo is tender. Add the chicken and the carrots and heat for about 5 minutes.
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Remove pot from heat. Discard the bay leaf and lemongrass stalks and stir in the parsley. Check for seasonings, add salt and pepper, to taste. Serve warm.
