Lemongrass chicken soup

Main Dish
4 servings
15 min
15 min
Very Easy


Number of serving: 4
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


  • 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.


Lemongrass Chicken Soup, photo 1
Lemongrass Chicken Soup, photo 2
Lemongrass Chicken Soup, photo 3


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