2-3 tbs olive oil
2 chicken breasts
3 stalks broccoli
1-2 large onions
5 cloves garlic
rosemary, 5 fresh sprigs
lemongrass, 1 stalk
salt (optional, to taste)
fresh lemon wedges
filtered water (enough to cover)
Note about prep: Have veggies prepared and ready before starting as things cook quickly and if you're not prepared some ingredients can get overcooked. To prepare carrots, peel and chop. For broccoli, cut "woody" parts off stalks (and throw them away) and chop the remainder. Chop rosemary finely. Peel outer layer off lemongrass and chop into approximately 6" pieces, then cut those down the middle to expose insides. For garlic, smash cloves with chef's knife to remove skins, then chop finely. Remove skin from onions and chop.
Note about herbs: I have the rosemary and lemongrass growing fresh but if you don't you can always use dried herbs or substitute other herbs instead.
Have your veggies/herbs prepared and ready then heat olive oil in large soup pot on medium-heat. Using kitchen shears, cut chicken into strips, then cut those strips into small pieces. Cook the chicken on the heat, stirring for a few minutes until most of the outside looks white. Now, add the broccoli, carrots, onions, rosemary, and lemongrass. Stir, then cover and cook for a few minutes. Add water to cover then bring just to a boil over high-heat. At once, reduce to a simmer and cook until the veggies are done to your liking. Take soup off burner, keep cover off (or it will continue cooking) and stir in garlic and salt (if using) . I add garlic at the end of cooking so as to preserve its beneficial properties. The lemongrass is not to be eaten, it instead "brews" in the soup like a tea. Leave the lemongrass stalks in the soup until right before eating as it will continue to steep. For each bowl of soup squeeze a wedge of fresh lemon into it right before eating.
Cheers to Good Health!
You might also like to try this soup recipe by Feel Divine Food: Bunnicula's Carrot-Top Soup Medley.