Description
A comforting and aromatic Lemongrass Ginger Chicken Noodle Soup slow-cooked to tender perfection. This flavorful soup features succulent chicken thighs, fresh lemongrass, ginger, and wisps of broken lasagna noodles simmered in a fragrant broth, finished with fresh spinach, green onions, and optional cilantro garnish. Perfect for a nourishing meal that warms you from the inside out.
Ingredients
Soup Base
- 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
Noodles and Greens
- 3 lasagna noodles, broken into large pieces
- 1 cup packed fresh spinach
- 1 green onion, thinly sliced
Garnish
- Fresh cilantro leaves, optional
Instructions
- Slow-cook the soup: Layer the chicken thighs, chopped carrot, celery, and red onion into the crock of a 3- or 4-quart slow cooker. Add the bruised lemongrass stalk, minced ginger, garlic, fish sauce, salt, and pepper. Pour in 4 cups of water, cover, and cook on low for 3 to 3 hours and 30 minutes, until the chicken is tender and flavors meld. The bruised lemongrass releases fragrant oils that enhance the broth.
- Shred the chicken: Carefully remove the chicken thighs using tongs. Discard the skin and bones, then shred the meat finely with two forks. Stir the shredded chicken back into the slow cooker soup. For larger batches, a mixer can speed up shredding.
- Add the noodles and finish the soup: Stir the broken lasagna noodles into the soup. Cover and cook for an additional 20 minutes until the noodles are al dente. Remove and discard the lemongrass stalk. Stir in fresh spinach and sliced green onions, cooking for 5 to 10 minutes until the greens wilt. Ladle into bowls and garnish with fresh cilantro if desired. Taste and adjust seasoning with extra fish sauce or lime juice for brightness.
Notes
- Bruising the lemongrass enhances its flavor by releasing fragrant oils.
- Adjust fish sauce quantity to taste for saltiness and umami depth.
- If preferred, soy sauce can replace fish sauce for a vegetarian option but the recipe as-is includes chicken stock so it is not vegetarian.
- Shredding chicken with a mixer is convenient for larger batches.
- Lime juice added before serving brightens and balances the flavors.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Asian
