Thai Chicken Cabbage Soup

This is a low-fat, low-cal soup that’s incredibly filling and delicious. I eat this at least once a week! I don’t know how it tastes cold, though. Don’t be afraid to vary the proportions of various foods on your own!

View original recipe on allrecipes.com

soupasian-inspired

0

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6

Nutritional Information

Calories:275 kcal

Carbohydrate:42 g

Cholesterol:61 mg

Fat:3 g

Dietary Fiber:7 g

Protein:21 g

Saturated Fat:1 g

Sodium:118 mg

Sugar:9 g

Unsaturated Fat:0 g

Ingredients

3 skinless, boneless chicken breast halves

8 cups chicken broth

2 leeks, sliced

6 carrots, cut into 1 inch pieces

1 medium head cabbage, shredded

1 8 ounce package uncooked egg noodles

1 teaspoon Thai chile sauce

Instructions

Step 1
Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
Step 2
Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.

Community Notes

No notes yet. Be the first to share your experience.