Elephants' Cure | Oregonian Recipes

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 1/2 cups diced medium carrots
• 1 1/2 cups diced yellow onion
• 1 1/2 cups diced fresh celery
• 3 serrano chiles, seeded and minced
• 3/4 cup peeled, julienned fresh ginger
• 1/2 cup minced fresh lemon grass
• 1/2 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
• 1/2 bunch cilantro, chopped
• 1/2 bunch Italian (flat-leaf) parsley, chopped
• 3 tablespoons plus 1 teaspoon kosher salt or to taste