Thai Chicken Cabbage Soup

4.5
(208)

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!

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Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings

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

Directions

  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)

275 Calories
3g Fat
42g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 275
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 61mg 20%
Sodium 118mg 5%
Total Carbohydrate 42g 15%
Dietary Fiber 7g 25%
Total Sugars 9g
Protein 21g
Vitamin C 64mg 319%
Calcium 116mg 9%
Iron 3mg 18%
Potassium 694mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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