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!
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 package uncooked egg noodles , 8 ounce
- 1 teaspoon Thai chile sauce
Instructions
-
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.
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore African Recipes
Cheese-Stuffed Tater Tots
These cheese-stuffed tater tots are a fun appetizer for a casual get together. Serve with whatever dipping sauce you enjoy.
Green Chile Stew
A great green chile stew with Mexican flavors! I enjoy making it with beef, but you can use pork shoulder if you prefer. Everyone loves this, even my children!
Good New Orleans Creole Gumbo
I am going to give you my Creole gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a "pinch" of this and "just enough of that" and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice.