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Lemongrass Chicken Soup
Ingredients
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2
stalks lemon grass, peeled, trimmed, and cut into 4-inch pieces
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3
cups chicken broth
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1/4
cup sliced shiitake or button mushrooms
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1/8
teaspoon cracked black pepper
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1/2
cup cooked chicken breast, cut into pieces
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6
thin fresh asparagus spears, cut up
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2
green onions, thinly bias-sliced
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Fresh basil leaves (optional)
Directions
1. Cut lemon grass pieces in half lengthwise. Tie lemon grass pieces into a bundle with 100-percent-cotton string. Combine broth, lemon grass bundle, mushroom slices, and pepper in a medium saucepan. Bring mixture just to boiling. Reduce heat; simmer, uncovered, for 10 minutes.
2. Remove lemongrass bundle. Add cooked chicken and asparagus. Simmer, uncovered, for 3 minutes or until chicken is heated through and asparagus is crisp-tender. Remove from heat. Stir in green onion. Ladle into warm soup bowls. Top with fresh basil leaves, if desired. Makes 4 servings.
Nutrition Facts
(Lemongrass Chicken Soup)
- Servings Per Recipe 4,
- Calories 67,
- Protein (gm) 10,
- Carbohydrate (gm) 2,
- Fat, total (gm) 2,
- Cholesterol (mg) 15,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 146,
- Vitamin C (mg) 4,
- Folate (µg) 32,
- Sodium (mg) 597,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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