Noodles in Lemon-Ginger Chicken Broth
6 TO 8 SERVINGS
Everyone loves noodles, and this soup has plenty of long, thick ones that fill practically the whole bowl. I can get all of the ingredients from my pantry and refrigerator and in less than 30 minutes I have a hot, steaming bowl of soup. I normally have home made stock in my refrigerator and at least 2 quarts of canned organic chicken soup from the market in my pantry.
4 quarts Chicken Broth or store-bought organic chicken broth
1 tablespoon sesame oil
¼ cup soy sauce
1 stalk lemongrass, hard wooded top cut off, tender stalk split down the middle
Juice from ½ lemon
1 (8-ounce) package rice or soba noodles
2 chicken breasts from the roasted chicken, skin removed and cut into bite-size pieces
20 sugar snap peas
1 cup matchstick carrots (most markets carry them), or slice 2 carrots into very thin 3-inch-long slices
2 scallions, minced
4 sprigs parsley
4 sprigs cilantro
Make the chicken stock first. Pour the prepared stock into a large stockpot and bring to a gentle boil. Add the sesame oil, soy sauce, lemongrass, and lemon juice, and cook for 5 minutes.
Add the noodles and chicken and gently boil for 5 to 6 minutes or until the noodles are cooked.
Add the sugar snaps and carrots and gently boil for 3 to 5 minutes.
Adjust the seasoning, adding salt if needed.
With a pair of tongs, gently lift noodles into a soup bowl. Ladle in the hot soup. Garnish with scallions, parsley, and cilantro. Adjust seasonings as necessary. If you want to add a bit of spice, add a pinch of cayenne pepper to each serving.