Cleansing Ginger Lemongrass Soup

🌾Cleansing ginger lemongrass chicken noodle soup🌾 the perfect easy-to-make bowl to whip up when you’re not feeling your best. The anti-inflammatory properties of the ginger will help sooth your throat and fight your cold/flu while the anti-bacterial properties of the lemongrass with help fight that yucky bug! Plus the magic that is bone broth! Sorry I didn’t make a step by step for this recipe - I was not feeling my best when making it - but it’s so easy you don’t even need one! Takes 30 minutes to make from beginning to end but the garnishes are mandatory!! This recipe makes two portions - perfect for a day in bed or a quick lunch for two - feel free to double it if you want a larger batch. Here’s what you need:

INGREDIENTS
1 Quart chicken bone broth
1 Tsp salt, plus more to taste
2 inches ginger, sliced into 1/4” slivers
2 stalks lemongrass, sliced in half
1 chicken breast
1 pack vermicelli rice noodles (I used the Mama brand from Whole Foods, that comes with four instant ramen sized packs)(omit or sub zoodles to make #whole30)
GARNISHES
3 scallions, thinly sliced
Cilantro, leaves torn from hard stems
1 red chili, Thai, Fresno or Anaheim peppers all work, thinly sliced (omit it you don’t like spice but it helps with the cold!)
Lime

INSTRUCTIONS
1. Add broth, salt, ginger, lemongrass and chicken breast to a medium pot. Cover, bring to a boil and then turn down to a low simmer. Simmer until chicken is cooked through, 10-15 minutes. The best way to check if one is to use a meat thermometer. (While chicken is poaching is a great way to prep your garnishes!)
2. Once chicken is cooked through, remove from pot and set aside. Strain broth and discard ginger and lemon grass.
3. Using two forks shred chicken. Add broth and chicken back into pot and bring to a boil and down to a simmer. Add vermicelli and cook following the instructions (I used instant so just simmered for 4 minutes)
4. Serve up and garnish with scallions, cilantro, chilies and enjoy!