Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Naomi Duguid
Recipe by Cooking Light January 2013

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
9 hrs 15 mins
Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

19 calories; fat 0.6g; saturated fat 0.2g; mono fat 0.2g; poly fat 0.1g; protein 3.1g; carbohydrates 0.3g; fiber 0g; cholesterol 12mg; iron 0.2mg; sodium 210mg; calcium 2mg.
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