Chicken & Veggie Soup

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts
  
• 8 cups chicken bone broth
  
• 2 stalks lemongrass, bruised and cut into 3-inch pieces
  
• 2-inch piece fresh ginger, sliced thinly
  
• 3 cloves garlic, minced
  
• 1 medium onion, diced
  
• 2 medium carrots, sliced
  
• 2 celery stalks, sliced
  
• 1 small zucchini, diced
  
• 1 cup mushrooms, sliced
  
• 1 cup baby spinach or kale
  
• 1 red bell pepper, diced
  
• 1-2 tbsp olive oil
  
• 1 tbsp fish sauce or soy sauce (optional, for depth)
  
• Juice of 1 lime (optional, adds brightness)
  
• Salt and black pepper to taste
  
• Fresh herbs for garnish: cilantro, parsley, or green onions

Instructions

1. Prep aromatics:
   In a large pot, heat oil over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant.
   
2. Cook chicken:
   Add chicken to the pot and lightly brown for 2–3 minutes on each side (optional but adds flavor).
   
3. Add broth & simmer:
   Pour in chicken broth, bring to a boil, then reduce to a gentle simmer. Cover and simmer for 20 minutes until chicken is cooked through.
   
4. Remove chicken & shred:
   Take out chicken, shred it with two forks, and return it to the soup.
   
5. Add veggies:
   Add carrots, celery, mushrooms, zucchini, and bell pepper. Simmer for another 10–15 minutes until veggies are tender but still vibrant.
   
6. Season & boost immunity:
   Stir in spinach/kale, fish/soy sauce (if using), lime juice, and season with salt and pepper to taste. Simmer 2–3 more minutes until greens wilt.
   
   

Serve hot:
Ladle soup into bowls and garnish with fresh herbs. Optional: a sprinkle of chili flakes for extra immune kick.