Vietnamese lemongrass chicken soup
Uncooked skinless chicken breast with bone
1 pound(s), 2 (1/2-pound) breasts
Reduced sodium canned chicken broth
8 cup(s), 2 (32-ounce) cartons
6 sprig(s), fresh, plus torn leaves
3 medium, trimmed, white and green parts separated and green part thinly sliced
½ Tbsp, (1 stalk) trimmed and finely chopped, or 2 teaspoons regrigerated lemongrass paste
2 medium clove(s), crushed with side of large knife
Fresh mint leaves
4 sprig(s), torn
Uncooked red onion(s)
½ small, very thinly sliced
1 item(s), cut into 4 wedges
- Combine chicken, broth, cilantro sprigs, white part of scallions, lemongrass, garlic, cinnamon stick, and pepper in 5- or 6-quart slow cooker. Cover and cook until chicken is fork-tender, 4–5 hours on High or 8–10 hours on Low.
- With slotted spoon, transfer chicken to plate. When cool enough to handle, Remove and discard bones from chicken; cut or tear chicken into bite-size pieces.
- Pour broth through sieve set over 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