Lemon-grass Chicken Soup with Egg Noodles . . .

Homemade chicken soup away from home is the perfect lunch remedy during the cold months, and with the extra help of lemon grass the flavour will be bright and heartwarming. Cooking the noodles separately and rinsing them will help prevent them from absorbing all the broth in your Thermos® so you still end up with soup, not stew, at your destination.


1 lb (500 g) chicken wings
1 lb (500 g) chicken drumsticks
6 sprigs fresh thyme
2 onions, halved
2 carrots, halved
2 stalks celery, coarsely chopped
3 stalks lemon grass
12 cups (3 L) water
½ inch (1 cm) slice fresh ginger
¼ tsp (1 mL) black peppercorns
2 cups (500 mL) baby spinach, chopped
½ cup (125 mL) egg noodles, cooked and rinsed (see TIP)
1 clove garlic, minced
2 tbsp (30 mL) soy sauce
½ tsp (2 mL) Sriracha chili sauce or other hot sauce


1. Place chicken wings and drumsticks in a stockpot and add thyme, onions, carrots and celery.

2. Trim lemon grass and remove outer leaves. Using the back of your knife, bruise the stalks to release the oils. Chop lemon grass coarsely and add to pot.

3. Pour in water to cover. Stir in ginger and peppercorns. Bring to a gentle boil. Remove scummy foam on top with a spoon for the first little while and then reduce to a simmer. Simmer for about 1 hour or until chicken is very tender and starting to fall o the bones.

4. Strain chicken and vegetables through a seive into another large pot. Remove chicken wings, drumsticks and carrots; discard remaining vegetables and herbs.

5. Remove skin and bones from chicken and shred meat into large pieces; return to pot. Chop carrots and add to pot. Bring broth back to a simmer and stir in spinach, noodles and garlic. Cook, stirring occasionally for 4 minutes. Stir in soy sauce and Sriracha before serving.

Serves 6