Lemongrass Chicken Soup for a light, refreshing summertime soup putting those fresh vegetables to use.
When school let out for the summer, we loaded up the kids and headed off to the Gaylord Texan for our first summer outing. You can read all about our trip from last year here. This resort has several different dining options with one of them being a market. After settling into our room, we ventured out for a quick lunch within the hotel. The kids picked a peanut butter and jelly sandwich, and I paid for the soup of the day. Yes, it was Lemongrass Chicken Soup.
Now before you turn your nose up to eating soup in the summer, please hear me out. It was light, refreshing and the perfect summertime soup for those fresh vegetables from the garden. A few bites into the soup, I knew that I would be recreating this recipe at home.
I’ll let you in on a little secret if you’ve made it that far into my post. (Who reads the posts anymore?) Three weeks ago, I signed up for Weight Watchers, so any recipe that provides low points is a win-win for me. I’ve done great so far. It was a little harsh signing up the week of Memorial Weekend, but I had my mind set on weight loss.
Do I have any readers on Weight Watchers? If so, would you like the point value of my healthy recipes that I release? If it’s a dessert recipe, I’m probably not going to release the points unless it’s super healthy.
ENJOY ~ Meagan
Lemongrass Chicken Soup
- 32 ounces low sodium chicken broth
- 6 cups water
- 4 lemongrass stalks, bent in half
- 1 1/2 cups chopped zucchini
- 1 1/2 cups chopped squash
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped carrots
- 2 1/2 cups chopped rotisserie chicken, skin removed
- 1/4 teaspoon minced garlic
- salt and pepper to taste
In a large pot add all of the ingredients and bring to a boil. Cook on high for 15 minutes and then simmer for 1 hour.