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Ingredients
  • ⅓ cup extra-virgin olive oil
  • 1 ½ cups diced medium carrots
  • 1 ½ cups diced yellow onion
  • 1 ½ cups diced fresh celery
  • 3 serrano chiles, seeded and minced
  • ¾ cup peeled, julienned fresh ginger
  • ½ cup minced fresh lemon grass
  • ½ cup minced garlic
  • 14 cups canned reduced-sodium broth or homemade chicken stock (see accompanying recipe)
  • 1 tablespoon dried thyme leaves
  • Cooked shredded chicken reserved from making broth, approximately 3 cups
  • ½ bunch cilantro, chopped
  • ½ bunch Italian (flat-leaf) parsley, chopped
  • 3 tablespoons plus 1 teaspoon kosher salt or to taste
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