Vietnamese Lemongrass Chicken Soup

0 - 2
PersonalPoints™ per serving
Total Time
4 hr 25 min
25 min
4 hr
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.


Cooked bone-in skinless chicken breast

1 pound(s)

Fat-free reduced sodium chicken broth

64 oz


6 sprig(s), plus torn leaves for garnish

Uncooked scallion(s)

3 medium, white parts kept whole and green parts thinly sliced, divided

Fresh garlic scapes

2 medium, crushed with side of large knife

Cinnamon stick(s)

1 item(s), 3 inch

Black pepper


Uncooked red onion(s)

½ medium, very thinly sliced

Fresh lime(s)

1 item(s), cut into wedges


  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


Serving idea: Add even more zing and crunch by topping each bowl with mung bean sprouts, sliced scallion, and very thin slices of jalapeño.