Thai Chicken Cabbage Soup Recipe

Thai Chicken Cabbage Soup Recipes

  • PREP 10 mins
  • COOK 35 mins
  • READY IN 45 mins


Original recipe makes 6 servings

  •  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


  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.

Related Labels:

No comments for: "Thai Chicken Cabbage Soup Recipe"

Leave a Reply

More Latest