A low-fat, low-calorie soup that is filling and takes 45 minutes from start to finish, this Thai chicken cabbage soup is designed for weeknight cooking. The recipe yields six servings at 275 calories each, with 3 grams of fat, 42 grams of carbohydrates, and 21 grams of protein per serving.
The ingredient list is short: three skinless, boneless chicken breast halves, eight cups of chicken broth, two sliced leeks, six carrots cut into one-inch pieces, one medium head of shredded cabbage, an eight-ounce package of uncooked egg noodles, and one teaspoon of Thai chile sauce.
How the 45 Minutes Breaks Down
Preparation takes 10 minutes and cooking takes 35 minutes. The chicken breasts and broth go into a stockpot or Dutch oven, come to a boil, and simmer for about 20 minutes until the chicken is cooked through. The chicken is then removed and set aside to cool.
Leeks and carrots go into the pot and simmer for 10 minutes, or until tender. The cooled chicken is shredded into bite-sized pieces and returned to the pot. Cabbage and egg noodles are added and cooked for another five minutes, or until the noodles are soft.
The soup is meant to be thick like a stew. It is served hot, with Thai chili sauce added to taste. The recipe author notes eating it at least once a week and admits not knowing how it tastes cold, while encouraging cooks to vary the proportions of the various foods on their own.
No brand names, specific Thai chile sauce products, or detailed nutritional breakdowns beyond the per-serving figures are provided in the source. The recipe does not include sodium, fiber, or sugar counts, and no storage or reheating instructions are given.
Editorial Notes