Nutrition

Ingredients

• 4 cups water
• 2 bone-in chicken thighs
• 3/4 cup chopped carrot
• 1 celery rib, chopped
• 1/4 cup chopped red onion
• 1 stalk fresh lemongrass, bruised
• 2 tablespoons minced fresh gingerroot
• 1 garlic clove, minced
• 1 tablespoon fish sauce or soy sauce
• 3/4 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 3 lasagna noodles, broken into large pieces
• 1 cup packed fresh spinach
• 1 green onion, thinly sliced
• Fresh cilantro leaves, optional

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

Original Source

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