Vietnamese Lemongrass Chicken Soup
0
Points®
Total time: 4 hr 25 min • Prep: 25 min • Cook: 4 hr • Serves: 6 • Difficulty: Easy
Known as pho, this soup is a staple in Vietnam and often eaten as the first meal of the day. Our version, with lemongrass and chicken, is satisfying but also light.
Ingredients
Cooked bone-in skinless chicken breast
1 pound(s), edible part
Fat-free reduced sodium chicken broth
64 oz
Cilantro
6 sprig(s), plus torn leaves for garnish
Scallions
3 medium, white parts kept whole and green parts thinly sliced, divided
Fresh garlic scapes
2 medium, crushed with side of large knife
Cinnamon sticks
1 item(s), 3 inch
Black pepper
⅛ tsp(s)
Red onion
½ medium, very thinly sliced
Lime
1 wedge(s), cut into wedges
Instructions
1
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.
2
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.
3
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.
4
Ladle soup evenly into 6 bowls; sprinkle with mint and onion. Serve with lime wedges.
5
Per serving: 1 2/3 cups
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