Vietnamese Lemongrass Chicken Soup
cooked bone-in skinless chicken breast
fat-free reduced sodium chicken broth
6 sprig(s), plus torn leaves for garnish
3 medium, white parts kept whole and green parts thinly sliced, divided
fresh garlic scapes
2 medium, crushed with side of large knife
1 item(s), 3 inch
uncooked red onion(s)
½ medium, very thinly sliced
1 item(s), cut into wedges
- In a 5- or 6-qt slow cooker, combine chicken, broth, cilantro sprigs, white part of scallions, lemongrass, garlic, cinnamon stick, and black pepper. Cover and cook until chicken is fork-tender, 4 to 5 hours on High or 8 to 10 hours on Low.
- With a slotted spoon, transfer chicken to a plate. When cool enough to handle, remove and discard bones from chicken; cut or tear chicken into bite-size pieces.
- Pour broth through a sieve set over a large bowl. Discard vegetables and spices. Return broth and chicken to slow cooker. Cover and cook until chicken is heated through, about 10 minutes on High.
- Ladle soup evenly into 6 bowls; sprinkle with mint and onion. Serve with lime wedges.
- Per serving: 1 2/3 cups