Lemon Grass Chicken Soup -3 Points

Thursday, January 7, 2010

Lemon Grass Chicken Soup

Only 3 points per serving including noodles
Servings: 4
Preparation Time: 18 min
Cooking Time: 11 min

Give ordinary chicken soup a hint of Thai spice by infusing the broth with freshly chopped lemon grass, but you easily leave out the lemon grass if that is not your thing. This sounds like a great chicken soup on a cold winter day.

Ingredients

4 cup(s) canned chicken broth, or homemade broth

8 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes

1 medium carrot(s), peeled and thinly sliced

1 large stalk(s) celery, thinly sliced

1 small onion(s), finely chopped

1 Tbsp lemon grass, fresh, finely chopped

1/2 tsp table salt

1/4 tsp black pepper, freshly ground

1 cup(s) cooked egg noodles

1 Tbsp parsley, fresh, chopped


Place broth, chicken, carrots, celery, onion, lemon grass, salt and pepper in a large saucepan. Slowly bring to a boil; reduce heat to a simmer and cook until chicken and vegetables are cooked through, about 8 minutes.
Place 1/4 cup of noodles in each of 4 shallow bowls. Ladle about 1 1/2 cups of soup over each serving and garnish with parsley.