Healthy and lean homemade chicken broth with ginger, garlic, and lemongrass. The aromatic lemongrass add freshness to the soup with a hint of spiciness from the ginger. The best to enjoy this broth warm.
This homemade chicken stock can be refrigerated or frozen to prolong shelf life.
Prep: 15 mins
Cook: 2 hrs 30 mins
Yields: 6 Servings
2 oz ginger root, peeled
8 cloves of garlic, peeled
2 lbs bone-in skin on chicken
2 large carrots, cleaned and thickly sliced
1 medium onion, quartered
1 stalk of lemongrass, cleaned and halved
8 whole peppercorns
1 bunch of scallion (approx 5 pieces)
2 quarts of water
1 tablespoon of lime juice
salt to taste
1Combine everything in a pot except the salt. Bring to a boil.
2Skim the floating foam.
3Lower the heat. Simmer for about 2 hours until the meat can be easily removed from the bone.
4Strain vegetables, bones, meats, and spices from the broth and discard the solids.
5Season broth with salt to taste.
6Let the broth cool or refrigerate overnight. Skim the fat for a leaner broth.
*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.
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