Cooking Mode

Asian Spring Chicken Soup

Total Time

6 h

Prep 10 m

Cook 5 h


6 servings

Comments0 Print
Total Time

6 h

Prep 10 m

Cook 5 h

  • Yields: 6 servings

Click the + to add to your shopping list

  • 1 medium onion, cut in half and sliced
  • 3 tbsp(s) peeled and diced ginger, divided
  • 4 pound(s) whole chicken, with giblets
  • 3 small garlic cloves, peeled and roughly chopped
  • 2 large sprigs rosemary, or 1 teaspoon dried
  • 1 bay leaf
  • 1 tsp(s) dried thyme
  • 1 bunch(s) carrots, greens washed and cut to fit into slow cooker for broth, carrots sliced into 1/4-inch rounds for soup
  • 6 stalks celery, 3 with greens cut to fit into slow cooker for broth, 3 chopped for soup
  • 1 (2/3-ounce) package lemongrass, dried ends cut off and pounded with the flat side of a knife
  • 1 bunch(s) green onions, root ends removed, cut in half lengthwise and then into 2-inch pieces
  • 2 baby bok choy, cut into quarters lengthwise
  • 6 cremini mushrooms, stems removed, and sliced
  • 3 tbsp(s) coconut aminos
  • 1 1/2 tsp(s) sea salt
  • 1 tbsp(s) fresh lime juice
  • 2 cup(s) cooked rice noodles, (optional)
  • coconut cream, for garnish
  • sriracha
Add All to Shopping List

For the broth:

  1. Using a 3-quart or larger slow cooker, add onion, 2 tablespoons ginger, chicken, garlic, rosemary, bay leaf, thyme, carrot tops, 3 small stalks celery with greens and enough filtered water to cover the chicken. Cook on low for 5 hours. Strain broth into a clean pot, removing the chicken, giblets, and flavorings.
  1. Allow the chicken to rest until cool enough to handle, about 10 minutes. Remove the cooked chicken meat from the carcass and reserve to use in the soup.

For the soup:

  1. In a large soup pot simmer 6 cups of the broth, lemongrass, green onions, carrot, chopped celery, and 1 tablespoon ginger over medium heat until vegetables are crisp tender, about 15 minutes.
  1. Add bok choy, mushrooms, coconut aminos, and sea salt and heat through, about 5 minutes. Remove and discard lemongrass, and add lime juice just before serving.
  1. Divide rice noodles and cooked chicken in six bowls. Cover noodles and chicken with vegetables and broth, add a swirl of coconut cream and sriracha to taste.
Source: Lani Jacobs-Banner

Enter Cooking View

Add your comments