Thai Chicken Cabbage Soup

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!

Step: 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.

Step: 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.

Per Serving: 275 calories; protein 20.8g; carbohydrates 42.3g; fat 3.1g; cholesterol 61.3mg; sodium 118.3mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.