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, crunchy vegetables, and comforting noodles in a fragrant broth infused with lemongrass and brightened with citrus. The soup is simmered to develop layered flavors, resulting in a clear, aromatic bowl with a balance of textures—soft vegetables, al dente noodles, and hearty chicken—all topped with fresh herbs.

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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: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups chicken broth rich and savory
• 2 cups shredded cooked chicken leftover roasted chicken works well
• 2 carrots carrots sliced thin
• 2 stalks celery sliced
• 8 oz egg noodles or rice noodles
• 1 lemon lemon juiced
• 2 tablespoons fresh herbs parsley or cilantro, chopped
• 1 stalk lemongrass bruised and sliced thin
• 2 cloves garlic minced
• 1 tablespoon oil vegetable or neutral oil
• 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 a tablespoon of oil until shimmering.
   
2. Add minced garlic and bruised lemongrass to the pot, cooking for 2-3 minutes until fragrant and the garlic is golden.
   
3. Pour in the chicken broth and bring it to a gentle simmer, releasing a rich aroma.
   
4. Add shredded chicken, sliced carrots, and celery into the broth, stirring to combine.
   
5. Let the soup simmer gently for about 10 minutes, until the vegetables are tender but not mushy, and the broth is fragrant.
   
6. Meanwhile, cook the noodles separately in boiling water until just al dente, then drain and set aside.
   
7. Remove the lemongrass stalks from the broth and discard them.
8. Stir in cooked noodles, freshly squeezed lemon juice, and season with salt and pepper to taste.
9. Garnish the hot soup with chopped fresh herbs, adding brightness and freshness.
10. Ladle the soup into bowls, ensuring a good mix of noodles, chicken, and vegetables in each serving.
11. Serve immediately, enjoying the aromatic, comforting flavors with each spoonful.

Notes

Adjust seasoning and lemon to taste, and feel free to add more herbs or a dash of chili oil for extra flavor.