Tuesday, March 18, 2014

Asian Cabbage Noodle Soup

Do you have leftover cooked cabbage from St. Patty’s day? This Cabbage Noodle soup is incredibly filling and delicious. It's super easy to make. Don't be afraid to vary the proportions of ingredients on your own. You can make it vegetarian by using tofu instead of chicken!

  • 3 skinless, boneless chicken breast halves
  • 8 cups chicken broth
  • 2 scallions, sliced
  • 1 onion slice thin
  • 6 carrots, cut into 1 inch pieces
  • 2 cups cooked cabbage
  • 1 (8 ounce) package uncooked egg noodles
  • 1 teaspoon chile oil
  • 1 teaspoon soy sauce
  • salt and pepper to taste

Place chicken breasts and broth in to a stockpot. 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.

Put the scallions, onion 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 salt, pepper, soy sauce and chili oil.

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