Lemon Grass Chicken Soup
2
Points®
Total Time
29 min
Prep
18 min
Cook
11 min
Serves
4
Difficulty
Easy
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.
Ingredients
Chicken broth
4 cup(s), or homemade broth
Uncooked skinless boneless chicken breast
8 oz, cut into 1/2-inch cubes
Carrots
1 medium, peeled and thinly sliced
Celery
1 rib(s), large, thinly sliced
Onion
1 small, finely chopped
Lemongrass
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
