Lemongrass Lemon Chicken Soup

• 1 Tablespoon Oil
• 1 whole Medium Brown Onion, Diced
• 1 whole Carrot, Diced
• 1 stick Celery, Diced
• 1 whole Zucchini, Half Diced, Half Cut Into Semi-circles, Divided
• 1 whole Chicken Frame/carcass
• 8 cups Room Temperature Water
• 1 stick Lemongrass
• 1 whole Fresh Ginger, Thumb-sized Piece
• 1/2 cups Pasta
• 1 whole Skinless Chicken Breast, Cubed
• 1 whole Lemon, Juiced

1. In a heavy stock pot, heat 1 tablespoon of oil on a medium fire. Fry diced onion til translucent, then add in diced carrot, celery and the diced zucchini (reserve the semi-circle pieces of zucchini). Fry for another 5 minutes.
2. Add chicken carcass to pot, then cover with 8 to 10 cups room temperature water. Bring to boil. Cut lemongrass into one inch pieces and bruise with the flat side of a knife. Add lemongrass to pot. Peel ginger and grate about 1 teaspoon into the soup. Simmer for 45 minutes. You can always add more ginger and lemongrass if you prefer a stronger flavour (it will make the soup more spicy).
3. In a separate pot, boil pasta until cooked (you can throw the uncooked pasta into the same pot if you like, the starch will make the soup cloudy but it will taste the same). Add cooked pasta to soup. Season soup with salt and add diced chicken breast and your semi-circle zucchini. Simmer for an additional 5-10 minutes.
4. Ladle soup into bowls. Add lemon juice to taste (depending on how sour you like it, and how blocked your nose is!). Take care not to eat any pieces of lemongrass.
5. Variations: You can swap cooked rice for the pasta and of course add more veggies!

oil, brown onion, carrot, celery, zucchini, chicken framecarcass, water, fresh ginger, pasta, chicken, lemon

Taken from tastykitchen.com/recipes/soups/lemongrass-lemon-chicken-soup/ (may not work)