Lemon Grass Chicken Soup
Canned chicken broth
4 cup(s), or homemade broth
Uncooked boneless skinless chicken breast(s)
8 oz, cut into 1/2-inch cubes
1 medium, peeled and thinly sliced
1 stalk(s), large, thinly sliced
1 small, finely chopped
1 tbsp(s), fresh, finely chopped
¼ pinch, freshly ground
Cooked egg noodles
1 tbsp(s), fresh, chopped
- Place broth, chicken, carrot, celery, onion, lemon grass, salt and pepper in a large saucepan. Slowly bring to a boil; reduce heat to a simmer and cook until chicken and vegetables are cooked through, about 8 minutes.
- Place 1/4 cup of noodles in each of 4 shallow bowls. Ladle about 1 1/2 cups of soup over each serving and garnish with parsley.