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Slow Cooker Lemongrass Chicken Soup

This fragrant, comforting chicken soup is cooked slowly to develop deep flavors, featuring tender shredded chicken, crisp vegetables, and a vibrant broth infused with ginger, garlic, and lemongrass. The final dish has a clear, aromatic broth with juicy chicken and colorful vegetables, perfect for a cozy, nourishing meal.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs boneless, skinless
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 1 inch fresh ginger peeled and minced
  • 1 stalk lemongrass bruised and crushed
  • 4 cups chicken broth low-sodium preferred
  • to taste salt and pepper
  • optional soy sauce for deeper umami flavor
  • fresh cilantro or scallions for garnish

Equipment

  • Slow cooker
  • Sharp knife
  • Cutting board
  • Ladle

Method
 

  1. Begin by chopping the carrots and celery into rough, bite-sized chunks, then set them aside.
  2. Place the chicken thighs into the slow cooker, along with the chopped carrots and celery.
  3. Add the minced garlic and ginger, spreading them evenly over the ingredients.
  4. Bruise and slightly crush the lemongrass stalk, then add it to the slow cooker to release its citrusy aroma.
  5. Pour in the chicken broth and season generously with salt and pepper, ensuring the ingredients are submerged.
  6. Cover the slow cooker with the lid and cook on low for 6 to 8 hours, until the chicken is tender and shreds easily, and the vegetables are soft and vibrant.
  7. Once cooked, remove the chicken thighs and lemongrass stalk from the slow cooker. Shred the chicken into bite-sized pieces using two forks.
  8. Return the shredded chicken to the broth, stirring gently to combine. Taste and adjust seasoning with additional salt, pepper, or a splash of soy sauce if desired.
  9. Remove the lemongrass stalk and discard, as its flavor has been infused into the broth.
  10. Ladle the hot soup into bowls and garnish with fresh cilantro or scallions for a burst of brightness.
  11. Serve immediately, enjoying the fragrant, zesty broth with tender chicken and colorful vegetables.

Notes

For added richness, stir in a splash of coconut milk before serving. This soup keeps well in the fridge for up to 2 days and can be reheated gently on the stove.