Lemongrass Ginger Chicken Noodle Soup

Total Time Prep: 20 min. Cook: 4 hours.
Yield 4 servings
Contest Winner
Test Kitchen Approved
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

Directions

  1. 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.
  2. Garnish with minced fresh cilantro before serving.

Nutrition Facts

1 cup: 205 calories, 8g fat (2g saturated fat), 40mg cholesterol, 862mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 15g protein.

This recipe is inspired by my favorite childhood Filipino soup dish, chicken tinola, which is a chicken soup simmered in gingery broth. Since I married an Italian American, I gave this dish a twist by turning it into a chicken tinola lasagna soup, adding a bit of Italian influence so my husband would enjoy it even more. —Maribeth Hanson, Londonderry, New Hampshire
Recipe Creator

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