Reviving Old-World Charm: Chicken Noodle Soup with a Twist of Lemongrass

Chicken noodle soup has always been more than just a cold remedy. It’s a dish rooted in memory, comfort, and the simple joy of a warm bowl on a busy day. Today, I’m sharing a version that layers in unexpected flavors—think lemongrass and a splash of citrus—making it feel like a fresh take on an old classic.

Why I Keep Coming Back to This Soup

It’s a dish that hits every note—comfort, brightness, and a touch of nostalgia. The aroma alone reminds me of home, and each spoon feels like a small celebration of simple flavors. It’s flexible, forgiving, and endlessly customizable, making it my go-to when I want something familiar yet new.

The Heart of the Soup: Ingredient Breakdown

• Chicken broth: Rich and savory, forms the base; swap with veggie broth for a lighter, vegetarian version.
• Shredded chicken: Adds protein and texture; leftover roasted chicken works beautifully.
• Carrots and celery: Sweet and crunchy, they balance the broth’s richness. Use parsnips for a sweeter twist.
• Noodles: The comforting element; opt for egg noodles or rice noodles depending on your mood.
• Lemon and herbs: Lemon brightens everything; fresh herbs like parsley or cilantro add freshness.
• Lemongrass: Gives a subtle citrusy aroma; skip if you prefer a more traditional flavor.
• Salt and pepper: Essential for seasoning; adjust to taste for that perfect balance.

Tools of the Trade for a Perfect Bowl

• Large heavy-bottomed pot: To evenly distribute heat and hold enough broth and ingredients.
• Chopping board and sharp knife: For prepping vegetables and chicken.
• Ladle: To serve the soup smoothly and without spills.
• Measuring spoons and cups: To keep seasoning and ingredients balanced.

Step-by-Step: Crafting a Soul-Warming Chicken Noodle Soup

Step 1: Start by heating a large pot over medium heat, about 160°C (320°F).

Step 2: Add a splash of oil, then toss in chopped onions and garlic. Cook until fragrant, about 2-3 minutes.

Step 3: Pour in chicken broth, then add shredded cooked chicken, sliced carrots, and celery.

Step 4: Bring to a gentle simmer, about 10 minutes, until vegetables soften.

Step 5: Stir in cooked noodles, then season with salt, pepper, and a squeeze of lemon. Cook for another 2 minutes.

Step 6: Taste and adjust seasoning, maybe a hint more lemon or salt.

Step 7: Ladle into bowls, garnish with fresh herbs, and serve hot.

Cooking Checkpoints & Tips to Keep in Mind

• Vegetables should be tender but not mushy, about 10 minutes simmering.
• Noodles should be just cooked, not overdone, to avoid sogginess.
• Broth should be clear and aromatic, not cloudy or overly greasy.

Common Mistakes & How to Fix Them

• Boiling too vigorously.? If the broth is cloudy, simmer gently and skim off foam.
• Overcooking noodles.? Add noodles last, then stir gently to prevent clumping.
• Oversalting.? Too salty? Dilute with a splash of water or broth.
• Overcooking vegetables.? If veggies are overcooked, add fresh ones at the end.

Lemongrass Chicken Noodle Soup

This chicken noodle soup combines tender shredded chicken and al dente noodles in a flavorful broth infused with lemongrass, citrus, and fresh herbs. The soup is cooked with sautéed aromatics, simmered vegetables, and finished with a bright squeeze of lemon for a refreshing twist. The final dish is a warm, comforting bowl with a clear, fragrant broth and vibrant ingredients that come together in a harmonious, inviting presentation.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Fusion

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 cups chicken broth or vegetable broth for a lighter version
• 2 cups shredded cooked chicken leftover roast chicken works well
• 2 carrots carrots sliced thinly
• 2 stalks celery sliced thinly
• 8 oz egg noodles or rice noodles
• 1 lemon lemon juiced for brightness
• 2 stalks lemongrass bruised for flavor, optional
• 2 cloves garlic minced
• 1 small onion chopped
• 2 tbsp oil for sautéing
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Chopping board and sharp knife
• Ladle
• Measuring spoons and cups

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add the oil. Sauté chopped onions and minced garlic until fragrant and translucent, about 2-3 minutes. The aroma should be inviting, and the onions slightly golden.
   
2. Add sliced lemongrass stalks to the pot, bruising them gently with the back of a spoon to release their citrusy aroma. Cook for 1-2 minutes until fragrant.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Once bubbling, add the shredded chicken, sliced carrots, and sliced celery. Let everything simmer for about 10 minutes, or until the vegetables are tender and the broth is infused with aromatic flavors.
4. While the soup is simmering, cook the egg noodles separately in boiling water until just al dente, according to package instructions. Drain and set aside.
5. Remove the lemongrass stalks from the soup if you used whole stalks, or leave them if chopped. Stir in the cooked noodles and season the soup with salt and pepper to taste. Let simmer for another 2 minutes, allowing the flavors to meld.
6. Finish by squeezing fresh lemon juice into the soup, stirring gently to brighten the flavors and add a citrusy kick. Taste and adjust seasoning as needed.
7. Ladle the hot soup into bowls, garnish with fresh herbs if desired, and serve immediately for a warm, comforting, and fragrant meal.