Description
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 (8 ounce) package uncooked egg noodles
- 1 teaspoon Thai chile sauce
Instructions
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 6