How to make it

  • 1. Place chicken 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, garlic 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 5-10 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.
  • I usually serve this with just some chewy European bread or Naan.

Reviews & Comments 3

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  • Rizi 5 months ago
    Great to see the easiest way to cook the dish, very useful recipe by elgourmand, and i recommend you save your time by buying meat from market just visit and buy your all meat needs
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    " It was excellent "
    eastcoaster ate it and said...
    This is a very good soup. I followed the recipe except for the noodles, i used shell noodles. I also used savoy cabbage in the soup.I used A couple of good shakes of Franks Hot Sauce in place of the chille paste, as that is what i had.
    The cooking time is right on, and the flavor is wonderful.
    I love soup and this one is a keeper.
    Thank you for the recipe.
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  • DivyaNivedita 1 year ago
    The recipe is immensely easy and low calorific though tasty and easy. Thank you
    Buy fresh chicken online
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    " It was excellent "
    eastcoaster ate it and said...
    YUM another soup for me to try. Thank you!!
    Was this review helpful? Yes Flag

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