Lemongrass ginger chicken noodle soup is a fragrant Asian-inspired twist on the classic, with juicy chicken thighs, fresh vegetables and broken lasagna noodles slow-cooked in a bright lemongrass-ginger broth.
Lemongrass Ginger Chicken Noodle Soup
Lemongrass ginger chicken noodle soup is a fragrant Asian-inspired twist on the classic, with juicy chicken thighs, fresh vegetables and broken lasagna noodles slow-cooked in a bright lemongrass-ginger broth.
Ingredients
- 4 cups water
- 2 bone-in chicken thighs
- 3/4 cup chopped carrot
- 1 celery rib chopped
- 1/4 cup chopped red onion
- 1 stalk fresh lemongrass bruised
- 2 tablespoons minced fresh gingerroot
- 1 garlic clove minced
- 1 tablespoon fish sauce or soy sauce
- 3/4 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 3 lasagna noodles broken into large pieces
- 1 cup packed fresh spinach
- 1 green onion thinly sliced
- Fresh cilantro leaves optional
Instructions
- Place first 11 ingredients into a 3- or 4-qt. slow cooker. Cook until chicken is tender, 3 to 3-1/2 hours. Remove chicken, discard skin and bones. Shred meat with two forks and return to slow cooker. Add noodles, cook until al dente, about 20 minutes longer. Remove lemongrass; discard. Add spinach and green onions to soup, cook until wilted, 5-10 minutes longer.
- Garnish with minced fresh cilantro before serving.
