Lemongrass Ginger Chicken Noodle Soup

This lemongrass ginger chicken noodle soup is a fresh twist on a classic comfort food. Taste of Home reader Maribeth Hanson of Londonderry, New Hampshire, created this slow-cooker soup in the spirit of chicken tinola, a traditional Filipino ginger chicken soup.

The stars of this soup are bright lemongrass, zesty ginger and a splash of fish sauce, which infuse the broth with fragrant Asian-inspired flavor. Aromatic vegetables, tender shredded chicken thighs and broken lasagna noodles deliver familiar, satisfying textures in every spoonful. Made in a small batch, this reimagined chicken noodle soup is perfect for smaller families or anyone looking for an easy, yet creative, dump-and-go meal.

Lemongrass Ginger Chicken Noodle Soup Ingredients

• Water: This soup starts with 4 cups of water, which transform into a flavorful broth as the chicken, vegetables and aromatics cook together. For an even richer base, you can use chicken broth or stock instead—just reduce the added salt since most broths are already seasoned.
• Chicken thighs: Bone-in chicken thighs add extra savory, meaty flavor to the broth, but boneless thighs or even drummettes work just as well if that’s what you have on hand. Either way, the dark meat stays tender and juicy as it slow-cooks.
• Vegetables: Carrot, celery and red onion form a classic aromatic base for the broth. Fresh spinach and sliced green onions are stirred in at the end for a pop of color and freshness.
• Lemongrass: This recipe calls for one fresh stalk, which you can usually find in the produce section of most grocery stores. Before adding it to the slow cooker, bruise the stalk by pressing it with the back of a knife or a rolling pin to release its fragrant oils. This is a small but essential step that helps infuse the soup with the signature bright, citrusy flavor.
• Gingerroot: Fresh ginger adds warmth and a bright aroma that balances the richness of the dark meat. Use a spoon to peel off the thin brown skin, then mince the ginger with a sharp knife. Leftover ginger keeps well in the fridge for weeks—I love adding a small piece to smoothies for a little zing.
• Garlic: A clove of fresh minced garlic adds savory depth to the broth. Feel free to bump it up to two or three cloves if you love a stronger garlicky flavor.
• Fish sauce: This Asian pantry staple adds umami and just the right amount of saltiness to the broth. If you don’t have fish sauce or prefer not to use it, soy sauce works in a pinch.
• Lasagna noodles: Broken into large pieces, lasagna noodles give the soup a rustic texture and soak up the flavorful broth. You’ll need about three sheets, or roughly 3 ounces of pasta. If you swap in another pasta shape, stick to the same amount so the noodles don’t absorb too much of the broth.
• Cilantro: Sprinkle fresh cilantro over each bowl of soup before serving for a bright, herbal finish.

Directions

Step 1: Slow-cook the soup

Layer the chicken thighs, chopped carrot, celery and red onion into the crock of a 3- or 4-quart slow cooker. Add the lemongrass, ginger, garlic, fish sauce, salt and pepper, then pour 4 cups of water over it. Cover and cook on low for 3 hours to 3 hours and 30 minutes until the chicken is tender.

Editor’s Tip: Before adding the lemongrass, gently bruise the stalk with the back of a knife or a rolling pin to release its fragrant oils and boost the soup’s flavor.

Step 2: Shred the chicken

Use tongs to carefully remove the chicken thighs from the slow cooker. Discard the skin and bones, then shred the meat with two forks. Stir the shredded chicken back into the soup.

Editor’s Tip: Shredding just two chicken thighs by hand is pretty easy, but if you double or triple the recipe, you can use a stand mixer with a paddle attachment or a hand-held mixer on low speed to quickly shred chicken.

Step 3: Add the noodles and finish the soup

Stir the broken lasagna noodles into the soup and cook, covered, until al dente, about 20 minutes longer. Once the noodles are tender, remove the lemongrass stalk and discard it. Stir in the spinach and sliced green onions, and cook for another 5 to 10 minutes or just until the greens are wilted. Ladle the soup into bowls and garnish with minced fresh cilantro, if desired.

Editor’s Tip: Taste the soup before serving. If the broth needs a little extra oomph, stir in an extra splash of fish sauce or a squeeze of lime juice to brighten the flavors.

Recipe Variations

• Add some heat: Stir in a sliced red chile or a pinch of crushed red pepper flakes before slow-cooking for a spicy kick.
• Boost the veggies: Toss extra vegetables, such as sliced mushrooms, chopped bell peppers, shredded cabbage, chayote or another type of squash, into the slow cooker with the chicken and aromatics for extra color and texture. You could also add delicate veggies like snap peas or bean sprouts when you stir in the noodles.
• Go vegetarian: Skip the chicken and add protein with cubed firm tofu. Use soy sauce instead of fish sauce to keep the soup plant-based.
• Use different noodles: Instead of broken lasagna noodles, try rice noodles, ramen noodles, egg noodles or thick, chewy udon. Stick to about 3 ounces of noodles—roughly the equivalent of three broken lasagna noodles—so they don’t soak up too much broth.
• Finish with citrus: Add a splash of freshly squeezed lemon or lime juice before serving for extra vibrance.
• Make it creamy: Stir in 1/4 to 1/2 cup of canned coconut milk with the greens for a richer broth with a subtle coconut flavor.

How to Store Lemongrass Ginger Chicken Noodle Soup

Store leftover chicken noodle soup with lemongrass in an airtight container in the refrigerator for up to four days. To reheat, gently warm the soup in a saucepan over medium heat or microwave individual servings until heated through.

Can you freeze chicken noodle soup with lemongrass?

Yes, you can freeze chicken noodle soup with lemongrass, but it’s best to freeze just the broth, shredded chicken and vegetables without the noodles. Pasta can turn mushy after thawing and reheating. If you’re planning to freeze the soup, slow-cook it as directed but hold off on adding the noodles. Let the soup cool, then store it in a freezer-safe container for up to two months.

When you’re ready to serve, thaw the soup overnight in the fridge. Reheat it on the stovetop, then add fresh noodles and greens, and cook until tender before serving.

Lemongrass Ginger Chicken Noodle Soup Tips

Can I use chicken breasts instead of thighs?

Yes, you can use either bone-in or boneless skinless chicken breasts instead of thighs. Just note that the soup won’t taste quite as rich when made with white meat, since dark meat contains more fat and fat equates to flavor.

Can I make lemongrass ginger chicken noodle soup on the stovetop?

Absolutely! To make lemongrass ginger chicken noodle soup on the stovetop, start by browning the chicken thighs in a bit of oil in a large pot or Dutch oven over medium-high heat. Remove the chicken and saute the carrots, celery and red onion until slightly softened. Add the ginger, garlic and lemongrass, and cook for one minute longer. Return the chicken to the pot, pour in the water, and season with fish sauce, salt and pepper.

Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes until the chicken is cooked through. Remove and shred the chicken as directed, then return it to the soup. Stir in the noodles and cook until tender, then finish the soup with the spinach and green onions as directed.

Can I add more vegetables or other proteins?

Yes, you can add more vegetables or other proteins to this chicken noodle soup with lemongrass. Mushrooms, bell peppers, zucchini, cabbage, snap peas and bean sprouts are great additions, adding extra color, texture and nutrition. Heartier vegetables like mushrooms, peppers and cabbage can go into the slow cooker with the other vegetables, while quick-cooking veggies like snap peas or bean sprouts are best stirred in at the end with the noodles or greens.

You can also swap in another protein for the chicken, or add extra protein with cubed tofu or peeled and deveined shrimp. Add tofu during the last 15 to 20 minutes of cooking so it warms through without breaking apart. Shrimp cook very quickly, so stir them in with the noodles to keep them tender.

What can I serve with this lemongrass ginger chicken noodle soup?

Lemongrass ginger chicken noodle soup is flavorful and filling on its own, but it’s even better with a slice of crusty bread on the side for dunking into the aromatic broth.

You could also serve it with a fresh green salad or a simple sandwich. A light hummus-and-veggie wrap or an ooey-gooey grilled cheese is a good choice to avoid overpowering the lemongrass and ginger. For a more themed meal, try a Vietnamese banh mi loaded with tender meat and tangy pickled vegetables.