Lemongrass chicken soup

Ingredients

• 4 cups canned chicken broth, or homemade broth
• 8 ounces cooked boneless, skinless chicken breast, cut into 1/2-inch cubes
• 1 md carrot, peeled and thinly sliced
• 1 lg stalk celery, thinly sliced
• 1 sm onion, finely chopped
• 1 tablespoon fresh lemongrass, finely chopped
• 1 sm clove fresh garlic, minced
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1 cup cooked egg noodles
• 1 tablespoon fresh parsley, chopped

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Preparation

• Place broth, chicken, carrot, celery, onion, lemongrass, garlic, salt and pepper in a large saucepan.
• Slowly bring to a boil; reduce heat to a simmer and cook until vegetables are tender, about 8 minutes.
• 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.