Thai Chicken Cabbage Soup |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Finally! A low-fat, low-calorie soup that tastes wonderful. Incredibly filling and you can make it your own by changing up the portions. Ingredients:
1 head cabbage, cored and cut into wedges |
1 medium head cabbage, shredded |
3 chicken breast halves, skinless and boneless |
1 1/2 pounds ground lean beef |
6 carrots, cut into 1 inch pieces |
1 (8 oz) bag uncooked egg noodles |
8 cups chicken broth |
1 tsp thai chile sauce |
2 leeks, cut into slices |
Directions:
1. Place the chicken and broth in a stockpot or Dutch oven, then bring to a boil. Allow to simmer for around 20 minutes, (until chicken is completely cooked.) Remove the chicken from the broth and place aside to cool.
2. Add the carrots and leeks to the pot and simmer for 10 minutes, until tender. After the chicken has cooled, shred it into bite-sized pieces and return it to the pot. Stir in the cabbage and egg noodles; cook for an additional 5 minutes, or until the noodles soften. The soup should have the consistency of a stew. Serve hot, and flavor (to taste) with Thai chili sauce.
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