Asian Chicken Noodle Soup

I wanted to love this but didn't. There was no real depth of flavor even though I used fresh garlic, ginger and lemon grass and browned the chicken. I also added mushrooms and carrots. I'm hoping it will taste better tomorrow as soup typically does.

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.

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!

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.

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.

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.

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.

I used the spices that I had around the house to substitute a few things. minced garlic, ground ginger, fresh lemon juice, dried cilantro, chile powder. (just used half the amount) I also used whole wheat thin spaghetti. It was so good!!

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!

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!

One word... A-mazing

This is by far one of the most flavorful chicken noodle soups I have ever made. I used fresh garlic and ginger. I've never cooked with lemon grass before, so I may have used too many stalks, but it added a wonderful flavor. We aren't big angel hair pasta fans so I used orzo instead - fantastic! Will make again!

This is a very light and bright soup. I didn't have the lemon grass and it still tasted great. My son, a chicken noodle soup expert, loved it. Next time I need to double the recipe and add some extra vegetables.

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.

Loved it. Added shredded carrots and mushrooms. Used the cilantro, ginger and lemongrass in the tube you get in the produce section. I had a carton of College Inn Thai Coconut Curry broth that I used as well as a chicken stock. Not sure if it made the difference but it sure did work in this recipe. Was great. Did add fresh cilantro at the end.

I love this recipe! I make it with additional stock to make it more "brothy" I also add mushrooms halved to give it more vegatables. I use both lemon and lime juice. I have tried it with the lemon grass but didn't really taste the flavor. I also use red pepper flakes to add more spice. Its delicious!

I used 3 cans of low sodium chicken broth, 4 oz. of angel hair pasta broken up, 2 tbls. of fresh ginger. I had red pepper flakes available for people who wanted it hotter. I also browned the cut up chicken as my first step. I used the soup as an appetizer. I have additional soup left over for lunch. I will definitely make it again.

I, too, browned the chicken first thing. My grocer was, inexplicibly, out of red peppers so I substituted a yellow one. Even with the seeds removed, it had more heat than the red would have. This was good. I substituted one tablespoon of soy sauce for the salt, added one teaspoon of cumin, and added lots of fresh-ground black pepper. I allowed the broth to slowly come to a boil over low heat. The rest of the recipe I followed wit the exception of adding 2 ounces of pasta. It really was quite tasty.

Meh. Bland. You could use udon or soba noodles in place of the angel hair, which I did. I won't make this again though. It wasn't very flavorful at all somehow.

gives a change in pace from the usual chicken noodle soup with the lemongrass and my daughter loves it. I add carrots, snow peas, and baby corn to increase the vege content and use soba noodles instead of angel hair. I add thai chili paste to those who want a little spice (like me!). The lemongrass makes this dish!

I *really* wanted to like this recipe, but it's just missing something. I followed the recipe exactly, and while the soup is good and easy, it doesn't have anything distinctive that makes it memorable. If I make it again, I'd follow other reviewers' advice and add some veggies, but I think it would take more than that to elevate this to 'Worthy of a Special Occasion' or 'Outstanding'.

I'd really rate this 3.5 stars, but I guess I'll round up to 4. It's a good solid recipe that could be served to company. The broth has nice flavor. I've made this twice & adjusted the recipe both times. We prefer silken tofu in place of chicken, but shrimp could be good. I added sliced mushrooms, which worked very well. I may try shiitake and/or green peas in the future.

Definitly a hit at my house! They kept asking me to make it again every day for the next week. It was a completely different array of spices from what I normally used, so it definitly woke up the taste buds. The recipe only makes enough for 4 people, max, so if you want leftovers or something, definitly double the recipe.

I love this soup - it is quick and easy to make and the broth tastes wonderful!

We LOVED this. I added just a bit of chinese garlic hot sauce. Even made it better.

This soup is delicious and perfect when you are in a hurry to get dinner on the table. My family enjoyed it.

This was good, but not as amazing as I had hoped. I did add the extra vegetables as suggested by others, and everyone liked it, but it just didn't have that WOW factor I was looking for. I felt it needed another something to give it another layer of flavor.

When the kids ask for this to be made three times during the week, it's a winner. I shared it with another mom and she had to make it twice... and of course, the adults like it too. I added a bit more veggies... carrots and snow peas.

We thought this soup had great flavor and a nice change. Served with baked egg rolls. I did add carrots as others suggested, also used all broth and 3 TBS ground lemongrass from the tube as I could not find the real stuff. So quick and easy to put together which made it and even bigger plus.

I usually hate chicken soup - boring! This recipe is different with a great melding of flavors. I used all broth (low sodium),added carrots and chopped baby bok choy and be sure to break the pasta so you aren't fighting to keep it on your spoon. You might need to increase the liquid if you add a lot of veggies.I didn't have red chili peppers so used red pepper flakes but you could also use Sriaccha. I will be adding this to my permanent recipe collection - very tasty.

We LOVED this soup! I couldn't find fresh lemongrass at my usual supermarket, but I found a tube of ground lemongrass so I used 3 tablespoons of that instead. Excellent!! Will make again - and often!

A good solid recipe. I was a bit dissapointed that there weren't many vegetables in this soup. So I added carrot and onion to get more servings of veggies in my diet. I also cooked the chicken before adding it to the soup. I have never fully understood why anyone would boil chicken.

This is by far my favorite Chicken Noodle Soup out of all that I have ever had or made! I love this and get rave reviews when I make it--and it is super easy! I substitute olive oil for a healthier choice and use freshly minced garlic and ginger rather than bottled. I highly recommend this recipe! PS. Don't skimp on the lime and cilantro!

Tried this the other night - fantastic! I read the other reviews and this is how I tweeked the recipe: used lemon juice instead of lemongrass (which I would love to try but couldn't get), and red pepper flakes in lieu of the red chili pepper. I added shredded carrots and chopped mushrooms (I sauteed the mushrooms before the garlic and ginger). And I used the 32 ou. size of chicken broth. Next time I will break the pasta before cooking it just to make it easier to use a spoon. I will make this again for a football crowd just to do something apart from chili!