Thai Chicken Cabbage Soup

This light and hearty Thai chicken cabbage soup is sure to be the star of the dinner table. Give it a go!


  • 3 skinless, boneless chicken breast halves
  • 8 cups chicken broth
  • 2 leeks, sliced
  • 6 carrots, cut into one-inch pieces
  • 1 medium head cabbage, shredded
  • 8 oz packaged, uncooked egg noodles
  • 1 tsp Thai chili sauce


  1. Place chicken breasts and broth into a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes or until chicken is cooked through.
  2. Remove the chicken from the broth and set aside to cool, while saving the chicken broth.
  3. Place leeks and carrots into the broth and simmer for 10 minutes or until tender.
  4. Shred the cooked chicken into bite-sized pieces and return to the pot.
  5. Add the cabbage and egg noodles and cook another 5 minutes or until the egg noodles are soft.
  6. The soup should be thick like a stew.
  7. Serve hot and flavor with Thai chili sauce.

Yield: 6 servings

Nutritional analysis: 275 calories; 20.8 g protein; 3.1 g total fat; 0.7 g saturated fat; 42.3 g carbohydrates; 7.1 g fiber; 61 mg cholesterol; 118 mg sodium

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