If you didn’t already notice, we eat a lot of soup. Like at least once a week I am cooking a pot of soup. Even in the summer. I also really love using my Dutch Oven and cooking soup all day long on the stove or in the oven. Sometimes, I need to make something quick and just don’t have the time to cook my soup all day long. But don’t worry, we still get our soup fix in. The obvious solution is to eat the obsessive amount of soup in the freezer. If that is not an option, I have a few quick soups that I can make in less than 30 minutes, faster if the protein is already cooked and in the fridge.
My Lemongrass Chicken and Rice soup is inspired by my favorite cup of soup at my favorite Thai restaurant, Nicky’s. I wrote about it here. On that day, they served the soup with rice noodles. Sometimes they do the noodles, other times they do rice. I love it both ways. My favorite thing about the soup is the citrusy flavor that of lemon grass and the slight heat from the pepper. Those were the flavors I was seeking in my version. I added a few more veggies and meat because we ate ours for our meal whereas they serve it as an appetizer at lunch before your meal.
I love the addition of cilantro and green onion. It adds freshness. I added brown rice. I am sure you could use left over rice if you have some. You also could use leftover chicken (or turkey) if you wanted. Hello Thanksgiving/Christmas leftovers!
Lemongrass Chicken and Rice Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (6-8 servings)
- 1/2 small onion, diced
- 1 stalk celery, diced
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 clove garlic, minced
- 2 tablespoons chicken Better Than Bouillon
- 1 carrot, cut into match sticks
- 4 stocks lemongrass
- 1 large handful cilantro, chopped
- 2 green onions, chopped
- 2 servings cooked brown rice
- black pepper to taste
In a 4 quart pot, sauté onion and celery with oil until tender. Add the chicken and cook until browned. Add the garlic and cook an additional minute. Salt with a pinch of salt.
Add Chicken Bouillon, carrots, and lemongrass. Fill the pot leaving about 1/2 inch of space at the top. Add half of the cilantro and green onions. Add some freshly ground pepper. Simmer on medium for about 10 minutes. Add the rice just before serving. Allow to cook about 3 minutes with the rice in the soup. Garnish with cilantro and green onions.