Rating: 4 stars
36 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

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.

Allison Fishman
Recipe by Cooking Light August 2004

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Read the full recipe after the video.

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

289 calories; calories from fat 17%; fat 5.3g; saturated fat 0.9g; mono fat 1.2g; poly fat 2.5g; protein 32.6g; carbohydrates 23.9g; fiber 1g; cholesterol 66mg; iron 2.1mg; sodium 738mg; calcium 31mg.
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