Name: Thai Chicken Noodle Soup
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Ingredients: 2 stalks lemongrass ((when you add the broth) ); 3 slices fresh ginger ((when you add the broth)); 1 cup coconut milk (as sub for 1 cup broth (when you add the broth) ); 1 teaspoon stevia glycerite ((when you add the broth) ); lime wedges (fresh, for garnish); 14 ounces deli chicken (in package, (I used Applegate) ); 1/4 cup unsalted butter ((or coconut oil for dairy-free) (1/2 stick)); 4 medium boneless skinless chicken thighs (cut into 1-inch cubes ); 1/2 cup celery (chopped); 1/4 cup onion (chopped); 1 1/2 quarts chicken broth (6 cups, store-bought or homemade); 1 tablespoon dried parsley; 1 teaspoon Sea Salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried marjoram (ground); 1 bay leaf

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Thai Chicken Noodle Soup

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