chicken noodle soup recipe

Chicken noodle soup often feels like a warm blanket, but this version shakes things up with a punch of lemongrass and ginger. It’s a reminder that even the simplest dishes can surprise you with their depth. I love how these fresh flavors cut through the richness of the chicken, giving every spoonful a lively kick.

This isn’t just a quick fix for cold days; it’s a way to reconnect with a dish that’s been part of every childhood and every lazy weekend. The process is straightforward, but the results are complex enough to keep me coming back. It’s a soup that feels like home, no matter where you are.

Why this soup keeps pulling me back

It’s the combination of bright lemongrass and soothing chicken that hits a sweet spot. The process is simple, yet each batch feels like a small victory. It’s quick enough to make on a weeknight but feels special enough to serve when friends pop in. That balance of comfort and freshness makes it a dish I never tire of.

Breaking down the key ingredients

• Chicken breast or thighs: Cooked and shredded, they add protein and richness. Use leftovers or poach fresh for tenderness.
• Rice noodles: Quick-cooking and light, they soak up flavors without turning mushy—just a 3-minute boil.
• Lemongrass stalks: Bruised and simmered, they bring a bright, lemony aroma that invigorates the broth.
• Carrots and celery: Add sweetness and crunch, balancing the savory broth—use what you have.
• Fresh herbs and chili flakes: Garnish with cilantro or basil for freshness; chili adds a gentle heat.
• Lemon or lime: A squeeze brightens everything, making each spoonful zing.
• Chicken broth: Use homemade or store-bought, but go for the low-sodium kind to control salt.

Tools of the trade for this chicken noodle soup

• Large heavy-bottomed pot: For simmering the broth and cooking the noodles.
• Wooden spoon: To stir ingredients gently without breaking down delicate veggies.
• Sharp knife: For chopping vegetables and slicing chicken.
• Measuring spoons and cups: For accurate seasoning and broth adjustments.
• Ladle: To serve the soup hot and keep broth clear.

Step-by-step to a soul-warming bowl

Step 1: Start with a big pot on medium heat. Drop in a splash of oil and toss in diced onions and garlic. Cook until translucent, about 5 minutes, and the kitchen fills with a sweet, roasted aroma.

Step 2: Add sliced carrots, celery, and a stalk of lemongrass (bruised). Cook for another 10 minutes until the veggies are tender and fragrant.

Step 3: Pour in chicken broth, bring to a simmer. Drop in shredded cooked chicken and rice noodles. Let everything mingle for about 8 minutes, until the noodles are just tender.

Step 4: Taste and adjust salt. Add a squeeze of lemon or lime for brightness. Serve hot, garnished with fresh herbs and a sprinkle of chili flakes.

Cooking checkpoints and tips to keep in mind

• Noodles should be al dente, not mushy. Keep an eye on the timing.
• Lemongrass adds a citrusy zing, but bruise it well to release flavor.
• The broth should be clear and aromatic. If cloudy, simmer longer or skim impurities.
• Adjust seasoning at the end with salt, acid, and pepper for balanced flavor.

Avoid these common pitfalls in your soup

• Boiling vigorously can cloud the broth.? IF TOO CLOUDY, simmer longer and skim impurities off the surface.
• Over-salting the broth.? DUMPED too much salt? Add a potato or a splash of water to dilute the saltiness.
• Cooking noodles directly in the broth too long.? IF noodles overcook, remove and rinse with cold water to halt cooking.
• Under-seasoning the broth.? IF the soup lacks flavor, add a splash of fish sauce or soy for depth.

Lemongrass Chicken Noodle Soup

This vibrant chicken noodle soup combines tender shredded chicken, rice noodles, and fresh vegetables in a fragrant broth infused with lemongrass and ginger. The dish features a bright, aromatic flavor profile with a comforting, clear broth and al dente noodles, making it both hearty and refreshing. It’s a quick, wholesome meal that captures the essence of home cooking with a lively twist.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups chicken broth low-sodium preferred
• 1 lb cooked chicken breast or thighs shredded
• 3 oz rice noodles quick-cooking variety
• 2 stalks lemongrass bruised, sliced
• 2 carrots carrots sliced thinly
• 2 celery stalks celery sliced
• 2 cloves garlic minced
• 1 small onion diced
• 1 tablespoon oil vegetable or neutral oil
• to taste salt
• to taste lemon or lime juice freshly squeezed

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Sharp knife
• Measuring spoons and cups
• Ladle

Method

 

1. Heat a large pot over medium heat and add the oil. Toss in diced onions and minced garlic, cooking until soft and fragrant, about 5 minutes, until the mixture is translucent and starts to brown slightly.
   
2. Add sliced carrots, celery, and bruised lemongrass stalks to the pot. Cook everything together for about 10 minutes, stirring occasionally, until the vegetables are tender and release a fragrant aroma.
   
3. Pour in the chicken broth and bring it to a gentle simmer. Drop in the shredded cooked chicken and stir to combine. Let it simmer for 5 minutes to meld the flavors.
   
4. Add the rice noodles to the simmering broth. Cook for about 3 minutes, or until the noodles are just tender and al dente. Keep an eye on them to prevent overcooking.
   
5. Remove the pot from heat and taste the broth. Adjust the salt as needed, and squeeze in fresh lemon or lime juice for brightness. Stir gently to incorporate the flavors.
   
6. Ladle the hot soup into bowls and garnish generously with chopped fresh herbs and a sprinkle of chili flakes if you like some heat. Serve immediately while steaming hot.
   

Notes

For extra flavor, simmer the broth longer or add a splash of fish sauce. Using freshly squeezed citrus enhances brightness, so don’t skip it. Keep noodles separate if making ahead to prevent sogginess.