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Lemongrass Ginger Chicken Noodle Soup

Lemongrass Ginger Chicken Noodle Soup

Lily Coleman
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.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Healthy, Soup
Servings 4
Calories 205 kcal

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.