How to make it

  • Place the chicken and broth in a stockpot or Dutch oven, then bring to a boil. Allow to simmer for around 20 minutes, (until chicken is completely cooked.) Remove the chicken from the broth and place aside to cool.
  • Add the carrots and leeks to the pot and simmer for 10 minutes, until tender. After the chicken has cooled, shred it into bite-sized pieces and return it to the pot. Stir in the cabbage and egg noodles; cook for an additional 5 minutes, or until the noodles soften. The soup should have the consistency of a stew. Serve hot, and flavor (to taste) with Thai chili sauce.

Reviews & Comments 2

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  • shibattou 7 years ago
    I had the same question as Meg140. My best guess is that you cook the ground beef at some point and add it to the pot with the cooked, bite-size, chicken. Then add the cabbage and noodles and proceed as directed. It seems Pamela is no longer on this site, so I hope this will help.
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  • meg140 12 years ago
    Where does the ground beef come into this? I find the chicken and the broth; I find the carrots and leeks; I find the cabbage and noodles. I find the Thai chili sauce. I do not find the ground beef. Is the ground beef an alteration?
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