8 servings (serving size: 1 cup)

Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

Ratings & Reviews

daneanp's Review

September 29, 2014
2 1/2 stars. I don't know. I used all fresh ingredients but the soup seemed kind of boring. The family wasn't all that enthused. It did go together easily but I doubt I'll make it again.

AmburRose's Review

December 13, 2010
One big problem was boiling the noodles in the broth gave this soup the consistency of porridge. So using an asian noodle would probably work a lot better. Definitely add more veggies and spices. Still would not make again.

kduff23's Review

May 05, 2014
Great recipe. Don't skip the lemon grass, it adds a level of flavor I feel I have been missing in asian recipes I attempt at home. Also, use fresh garlic and ginger if you can, makes a huge difference. Highly recommended for anyone who loves asian flavors and soup!

DeweyDell's Review

January 08, 2014
I would say not to bother to make this if you can't find lemongrass. I couldn't, it was tasty enough but kind of bland even with the garlic and ginger. I'll keep looking for lemongrass and try again if I can find it.

dodroe's Review

February 10, 2013

Waterfallaurie's Review

October 10, 2012
My husband and I love this fast, fresh recipe! I made it without the lemongrass, because it was not in season/not stocked at the grocery store. Added double the green onion, a package of presliced mushrooms, peas, and half an habenero pepper fresh from the garden instead of a chile pepper.

Shannongmurphy's Review

January 28, 2012
Made this soup and ate from it for four days. I used more chicken broth than called for because I love having extra leftovers and I made it in a crock pot. I used fresh lemon grass (found it at a local Indian market), but I also added a little lemon juice. Loved the flavor of the lemon grass and ginger. I added carrots and used fresh garlic. Broke noodles into small pieces so it was easy to ladle. I will definitely make this again.

RobynO123's Review

January 25, 2012
I added mini chicken/garlic wontons from the freezer(organic) section to this soup and it was incredible. I agree, the lemongrass is what puts this recipe over the top. Will definitely be making this again and again.

trenafuller's Review

October 14, 2011
This is an EXCELLENT base recipe for an asian-style soup. As long as your stock or broth matches the meat choice, the soup can be adapted to any taste. I used 4 c seafood stock instead of the 2 c water, 2 c chicken broth. Then, I used cooked shrimp instead of chicken. To make it gluten-free, I also switched the angel hair pasta for maifun noodles. It is now the soup I crave as the weather gets cooler! Today, I'm going for vegetable stock and sauteed mushrooms. Thank you, Cooking Light!

MMBrown08's Review

September 19, 2011
I have been making this soup for over a year and my family still loves it! I have used the lemongrass but we prefer the juice of a lemon. Along with the lemon, fresh minced garlic and ginger offer a more flavorable soup and I probably use more of these than the recipe calls for to give it the flavor we desire. Hard to say how much of each I use, usually to our liking. Whenever I make this soup for a covered dinner everyone raves about it and request the recipe. Love, love, love this soup!