Lemongrass chicken soup

Name: Lemongrass chicken soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: en
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

Main Dish

4 servings

15 min

Very Easy

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Ingredients

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

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.

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