Thai Chicken Cabbage Stew
Ingredients
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3 skinless, boneless chicken breast halves
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8 cups chicken broth
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2 leeks, sliced
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6 carrots, cut into 1 inch pieces
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1 medium head cabbage, shredded
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1 (8 ounce) package uncooked egg noodles
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1 teaspoon Thai chile sauce
Directions
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In a stockpot or Dutch oven, add chicken breasts and broth. Bring to a boil, then reduce to a simmer for about 20 minutes, or until the chicken is fully cooked. Remove the chicken from the broth and let it cool.
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Add leeks and carrots to the pot and simmer for 10 minutes, or until tender. Shred the cooled chicken into bite-sized pieces and return it to the pot. Add cabbage and egg noodles, then cook for another 5 minutes, or until the noodles are soft. The soup should thicken to a stew-like consistency. Serve hot and adjust flavor with Thai chili sauce to taste.
Nutritional Information (per serving)
| 275 | Calories |
| 3g | Fat |
| 42g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 275 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 4% |
| Cholesterol 61mg | 20% |
| Sodium 118mg | 5% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 7g | 25% |
| Total Sugars 9g | |
| Protein 21g | 42% |
| Vitamin C 64mg | 71% |
| Calcium 116mg | 9% |
| Iron 3mg | 18% |
| Potassium 694mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5