Lemongrass Chicken Soup
INGREDIENTS:
- 32 ounces low sodium chicken broth
- 6 cups water
- 4 lemongrass stalks, bent in half
- 1 1/2 cups chopped zucchini
- 1 1/2 cups chopped squash
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped carrots
- 2 1/2 cups chopped rotisserie chicken, skin removed
- 1/4 teaspoon minced garlic
- salt and pepper to taste
DIRECTIONS:
In a large pot add all of the ingredients and bring to a boil. Cook on high for 15 minutes and then simmer for 1 hour.
