Lemongrass Chicken Soup

With parsnips, cavolo nero cabbage and rice. This is an incredibly simple, delicious and healthy soup to make; a perfect autumn comfort food. And since I have a cold right now, it’s exactly what I needed. πŸ™‚


  • 1 large chicken breast
  • 1 cup onion (1 medium onion)
  • 2 very large lemongrass stalks (or 4 normal sized ones)
  • 2 cups shredded cavolo nero cabbage (also known as black kale)
  • 2 cups sliced parsnip (1 large parsnip)
  • 2 Tbsp garlic powder (at least)
  • 2 Tbsp ginger powder (at least)
  • 1/3 cup white rice
  • Chicken stock (3 Kallo chicken stock cubes + 8 cups of water)
  • Black pepper (to taste)
  • 1 Tbsp lemon juice (optional – I used bottled lemon juice)
  • Olive oil


  1. Finely chop the lemongrass, chop the onion in chunks, slice the parsnip, shred the cabbage and dice the chicken.
  2. Pan fry the lemongrass and onion on low heat in 2 Tbsp of olive oil. Once fragrant and the onions start to soften up, add the parsnip and cabbage. Carry on frying for a few minutes and add more olive oil if it’s looking dry/starts to stick.
  3. Add the chicken, garlic and ginger powder (or fresh, of course) and carry on frying briefly.
  4. Add the water, stock cubes, rice, lemon juice and black pepper. Bring to a boil, then turn the temperature down to medium/low and let it simmer until everything is cooked through. To speed up the process, use a pressure cooker instead (like I did, which took about 20 mins and the chicken was so tender!).

It was so so good. The flavours of parsnip and lemongrass are such a great combination in my opinion.

I actually can’t wait to have the leftover for dinner. πŸ˜‰


Leave a Comment

Your email address will not be published. Required fields are marked *