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Lemongrass Chicken Soup

Lemongrass Chicken Soup for a light, refreshing summertime soup putting those fresh vegetables to use. 



  • 1 tablespoon olive oil

  •  1 medium onion, diced

  •  1 tablespoon minced garlic

  •  9 cups of chicken broth

  •  1 stalk lemongrass (cut into 3 pieces, woody end removed)

  •  1/2 teaspoon grated ginger

  •  Zest of 2 lemons

  •  2/3 cup lemon juice (about 3 lemons)

  •  1 bay leaf

  •  1 1/2 cups orzo pasta

  •  3 carrots, peeled and sliced into 1/4 inch thick

  •  2 cups cooked shredded chicken

  •  1/4 cup chopped fresh flat-leaf parsley leaves

  •  Salt and pepper, to taste


  1. Heat the olive oil over medium-high heat in a large stockpot. Sauté the onion, and garlic until tender, about 5 minutes.           

  2. Add the chicken broth, lemongrass stalks, grated ginger, lemon zest, lemon juice, bay leaf, and bring to a boil.                  

  3. 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.         

  4. 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.

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