Photo of Lemon Grass Chicken Soup by WW

Lemon Grass Chicken Soup

2 - 3
PersonalPoints™ per serving
Total Time
29 min
18 min
11 min
We gave ordinary chicken soup a hint of Thai spice by infusing the broth with freshly chopped lemon grass. It’s an easy weeknight option that’s ready in just 30 minutes. As its name implies, fresh lemon grass lends a lemony flavor with hints of ginger, adding zing to this soup. When choosing lemon grass, look for firm stalks—rubbery, soft ones are a sign of age. The lower portion of the stalk should be pale yellow, almost white, white the upper stalk should be green. To prepare it, cut off the lower bulb of the stalk and remove the tough outer leaves. The yellow main stalk is the section commonly used in Thai cooking. Thinly slice that section for this recipe.


Canned chicken broth

4 cup(s), or homemade broth

Uncooked boneless skinless chicken breast(s)

8 oz, cut into 1/2-inch cubes

Uncooked carrot(s)

1 medium, peeled and thinly sliced

Uncooked celery

1 rib(s), large, thinly sliced

Uncooked onion(s)

1 small, finely chopped


1 Tbsp, fresh, finely chopped

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Cooked egg noodles

1 cup(s)

Fresh parsley

1 Tbsp, fresh, chopped


  1. 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.
  2. 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.