Tantalize your taste buds with this Thai-flavored twist on chicken soup!
This gluten and dairy-free soup combines the gut-healing properties of Bone Broth with the flavor punch of lemongrass and liver support from cilantro. It’s provides exactly the type of Gut Love that many of us with autoimmune disease need!
Thai Chicken Soup
1 - 2 days in advance*, prepare Bone Broth:
Remove meat from 1 Rotisserie Chicken and shred. Set meat aside for soup.
Place bones from Rotisserie chicken into a pot of water and add a few shakes of salt and pepper.
(Optional) If you have leftover red onion or garlic on hand, add a few TBSPs of onion/garlic mixture to the pot of water. Also, if you have leftover fresh herbs on hand (such as rosemary or thyme), throw a few sprigs into the pot for a punch of delicious flavor.
Simmer chicken bones on low for 2 - 6 hours. Check periodically and add additional water when needed. You will want approximately 8 - 10 cups of Bone Broth to use in the soup.
Using a large slotted spoon, remove bones from Bone Broth. Pour Broth through a sieve into glass jars. Reserve for soup.
Thai Chicken Soup:
4 Tbsps. Avocado Oil (or Coconut Oil)
1 medium onion, chopped
4 - 5 garlic cloves, minced
3 zucchini - peeled and diced into ½ inch pieces
3 lemongrass stalks** - smashed with a large chef’s knife (or substitute the zest of 2 lemons)
½ of a jalapeño or serrano pepper, minced (optional)
3 medium carrots, diced
3 celery stalks, chopped
1 TBSP fresh ginger, grated
1 tsp. Sea Salt
Black pepper (a few grinds)
8 c. Bone Broth (or water)
4 c. water
1 Rotisserie chicken - meat shredded.
Spinach or Swiss Chard - a few handfuls, chopped (optional)
Juice of ½ lime
Chopped fresh Cilantro and/or Mint***
In a large stock pot, combine Avocado Oil, vegetables, ginger, salt and pepper. Sauté on medium heat until vegetables have begun to soften.
Add Bone Broth and water. Bring soup to a slow simmer. (Add as much water as needed for the soup to have a broth like consistency).
Add shredded chicken and spinach or Swiss Chard (if adding). Slowly simmer soup for an additional 10-15 minutes to incorporate flavors. Taste, and adjust seasoning if necessary. Remove lemongrass stalks prior to serving.
Serve soup with a spritz of freshly squeezed lime juice. Garnish with freshly chopped Cilantro and/or mint. Enjoy!
Tips:
*If you prefer, Bone Broth can also be prepared the same day as soup.
**Lemongrass can be found near the packaged fresh herbs in the produce section.
***Freshly chopped Cilantro can be kept in the fridge for up to 1 week. Rinse cilantro and towel dry - removing as much water as possible. Chop cilantro, and place in a container with an absorbent paper towel. Add to soups, salads, guacamole, whenever you want to give your liver (and taste buds) a little extra love!
Serving all of the Northeastern United States of America (USA) Massachusetts, Vermont, New Hampshire, Maine, Connecticut, Rhode Island, New York, and New Jersey.
