Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
15 Mins
Total Time
9 Hours 15 Mins
Serves 6 (serving size: about 1 cup)

Delicious on its own or in recipes that call for broth. For a main-dish soup, pick the chicken meat off the bones, and add it and 1 1/2 cups cooked rice to the broth.

How to Make It

Step 1

Combine 8 cups water and chicken leg quarters in a Dutch oven. Bring to a boil, skimming and discarding foam as needed. Reduce heat to low.

Step 2

Trim and discard root end of lemongrass stalks; discard toughest outer leaves. Smash stalks with the flat side of a knife. Add lemongrass, ginger, garlic, and peppercorns to pan. Partially cover, and simmer 50 minutes, skimming and discarding foam as needed. Remove chicken from pan using a slotted spoon; reserve for another use.

Step 3

Strain broth through a cheesecloth-lined colander; discard solids. Cool to room temperature. Cover and chill for 8 hours or overnight. Skim solid fat from surface; discard.

Step 4

Heat the broth in Dutch oven over medium heat, and stir in salt. Sprinkle with cilantro leaves.

Ratings & Reviews

kfinz12's Review

January 05, 2014
Great base for any chicken based soup or on its own just for something warming. So glad I saved this recipe!

CherylCooks's Review

January 22, 2013
Great base for my hot & sour chicken soup.. Good as soup with mushrooms, chicken, scallions & cilantro.