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I love to cook and have been collecting and trying recipes for years especially ones that use spices (that is why I am a frequent customer of The Spice House). This is one of my favorite soup recipes. The ingredient list may seem long but it is easy to make, and the end result is delicious.
Season chicken with salt and pepper. Heat oil in a large pot. Add chicken and fry until just cooked through. Remove from pot and cool.
Add onions, sliced tomatoes, lemongrass, coriander, cumin and fennel seeds to the pot. Saute 2 minutes until fragrant.
Add broth and cilantro. Simmer 20 minutes to blend flavors.
Strain into another pot and discard seasonings.
Slice chicken into strips or shred coarsely. Add to broth with pasta, diced tomatoes and lemon juice. Season to taste with salt and pepper. Simmer until warmed through.
Serve garnished with a thin slice of lemon floating on top.
For a low sodium soup, use salt-free chicken broth.
This recipe was provided by Rosemary Dresen from 168 Ardmore Road.