Chicken Soup with Cilantro and Lemon

Chicken Soup with Cilantro and Lemon

adapted from Bon Appetit

I had an abundance of cilantro from my indoor hydroponic planter so I had to find some ways to use it.

Makes 2 servings                                                             3 WW points / serving                                                           

Cooking spray

6 oz chicken tenders or boneless skinless chicken breasts

Kosher salt and freshly ground black pepper

1 cups coarsely chopped onions
1 1/2 plum tomatoes, sliced
2 2/3 Tbsp lemongrass paste
2 Tsp. coriander seeds
2/3 tsp. cumin seeds
2/3 tsp. fennel seeds
2 2/3  cups homemade chicken stock or canned broth
2 2/3 Tbsp. fresh cilantro, chopped

2 oz. small shell pasta, freshly cooked
1/4 cup grape tomatoes, seeded, chopped
2 2/3 Tbsp. fresh lemon juice
Fresh lemon slices (optional)

1. Preheat a skillet over medium high heat.
2. Sprinkle chicken with salt and pepper.
3. Coat the skillet with cooking spray; Sauté the chicken until cooked through, about  3minutes per side. Transfer chicken to plate; Set aside.
4. Coat the skillet again with the cooking spay; Cook the onions, tomato, lemongrass, coriander seeds, cumin seeds and fennel seeds; Cook until fragrant, about 2 minutes. 
5. Add stock and 1 1/3 Tbsp. chopped cilantro; Simmer 20 minutes to blend flavors.
6. Strain broth into a saucepan.
7. Slice cooked chicken crosswise into bite size pieces; Add to the broth. 
8. Add chopped tomatoes, lemon juice and remaining 1 1/3 Tbsp.  cilantro to soup. 
9. Season to taste with salt and pepper; Return the soup to a simmer.
10. Divide cooked pasta between 2 bowls; Ladle soup into bowls.

Enjoy!