This soup is easy, ready in 30-minutes, and has all the comforting qualities you want in classic chicken noodle soup.
Egg noodles are my favorite but any other pasta may be substituted and make sure to salt your soup to taste.
My family loves the homey, classic flavors in the soup and I love that it it's ready in a flash.
2 large chicken breast pieces
4 cloves of garlic
10 baby corn
2 twigs of fresh Lemon Grass
1.5 lt Chicken broth
Handful of egg noodles
Seasonings - thyme, oregano, chilli flakes to taste
Salt and freshly ground black pepper to taste
Clean and cut all the veggies into cubes.
To a stockpot, add the oil and heat over medium-high heat to warm.
Add the carrots, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
Add the chicken pieces, chicken broth, lemon grass, thyme, oregano, chilli flakes and pepper, and bring to a boil.
Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender and the chicken is cooked thoroughly.
Add the egg noodles and boil mixture for about 7 - 10 minutes, or until noodles are soft and cooked through.
At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
Add lemon juice (brightens up the flavor), and boil 1 to 2 minutes. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the chicken broth used is and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), and serve immediately.