Lemon Myrtle Chicken Noodle Soup (柠檬香草鸡肉面汤)
This refreshing and aromatic Lemon Myrtle Chicken Noodle Soup is a delightful fusion of Australian and Chinese flavors. The citrusy and herbal notes of lemon myrtle perfectly complement the tender chicken and comforting noodles in a light and flavorful broth.
Ingredients
- 500g boneless, skinless chicken thighs, thinly sliced
- 8 cups chicken broth
- 2 lemons, juiced and zested
- 2 tablespoons fresh lemon myrtle leaves, chopped
- 200g dried egg noodles
- 2 carrots, julienned
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat.
- Add the chicken, lemon zest, lemon juice, lemon myrtle, garlic, and ginger to the pot. Simmer for 15 minutes.
- Stir in the carrots and celery, and cook for an additional 5 minutes.
- Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
- Divide the cooked noodles among serving bowls.
- Ladle the hot soup over the noodles. Season with salt and pepper to taste.
- Serve the Lemon Myrtle Chicken Noodle Soup hot, garnished with extra lemon myrtle leaves if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 18g
- Fat
- 8g
Supplies
Large pot Ladle Cooking spoon Knife Cutting board
Tools
Zester Grater
Serving suggestions
Savor this Lemon Myrtle Chicken Noodle Soup with a side of steamed bok choy and a sprinkle of chopped spring onions for a complete meal.
Tips & tricks
For an extra burst of citrus flavor, add a few drops of lemon myrtle essential oil to the soup just before serving.
Cost
$20