Thai Chicken Cabbage Soup

This is an easy soup (actually stew) that can stand in as an evening meal when you’re in a rush.

Overall, this recipe is low in calories and fat. I like to think of this as a pretty complete meal that is very hearty and filling.

As a recipe, feel free to experiment with the ingredient ratios to your liking. No hard, fast rules here. I would also suggest playing around with the addition of other appropriate soup veggies if you like.

In my opinion the Thai chile sauce is a key part of this recipe. If you are not familiar with this ingredient, it can be found in the Asian section of your local grocer. While you might be tempted to omit this - don't - you will be removing a great dimension of the recipe.

Ingredients:

• 6 carrots cut into 1 inch pieces
• 3 skinless, boneless chicken breast halves
• 2 leeks, sliced
• 1 medium head cabbage, shredded
• 1 (8 ounce) package uncooked egg noodles
• 8 cups chicken broth
• Thai chile sauce to finish (1 tsp or more)
  

Process:

1. Place chicken breasts and broth in to a stockpot and bring to boil
   
   
2. Simmer until chicken is cooked through (about 20 to 25 mins)
   
   
3. Remove the chicken from the broth and set aside to cool
   
   
4. Place leeks and carrots into the pot and simmer until tender (about 8 to 10 mins)
   
   
5. Shred the cooled chicken in to bite sized pieces and return it to the pot
   
   
6. Add the cabbage and egg noodles and cook until the noodles are soft (about 5 mins) - at this point the soup should be thick like a stew
   
   
7. Serve hot and flavor to taste with Thai chili sauce