Pineapple Chicken Soup with Lemon Verbena

Directions

1. 1
   Whirl 1 cup pineapple with 3 cups of water until smooth, about 1 minute. Strain liquid into a 4 qt. pot.
2. 2
   Add broth, ginger, garlic, and verbena leaves. Simmer over medium heat, covered, until flavors have melded, 10 to 15 minutes.
3. 3
   Strain mixture again, discard solids, and return to pot.
4. 4
   Add remaining 2 cups pineapple along with the remaining ingredients and cook over medium heat until chicken is firm, about 10 minutes.