Low Carb Chicken "noodle" Cabbage Soup‏

 This is a heavenly soup that is coming up short on calorie and falling short on fat. Nutritionists frequently suggest this as solid filling soup. To explore different avenues regarding the taste, you can change the fixings as per your taste and prerequisite. It is not difficult to cook, and in something like 45 minutes, it will be served hot at your table. Look at the unquestionably basic recipe to cook it at your home.

Ingredients 

3 boneless, skinless chicken bosom parts

8 cups of chicken stock

2 cut leeks

6 carrots, cut into 1 inch pieces

1 medium destroyed head cabbage

Uncooked egg noodles - 1 (8 ounce) bundle

Thai bean stew sauce - 1 teaspoon

Headings

Take a Dutch broiler or stockpot; put chicken stock and chicken bosoms into that pot. Allow it to bubble and afterward stew for close to 20 minutes, or cook it until your chicken is very much cooked. Remove the chicken from the hot stock and keep it to the side to chill off.

Add the carrots and leeks into the stock in the pot, and let it stew there for an additional 10 minutes, or until the vegetables become delicate. Destroy the cooled chicken in to little reduced down parts, and put them again in to the pot. Add the egg noodles and cabbage and cook them for an additional 5 minutes, until the noodles become delicate. The soup ought to show up thick very much like a stew. Serve the soup hot and season it with Thai stew sauce to add some flavor.

This superbly flavorful recipe ought to be served hot. You can utilize onions rather than leeks. You likewise add three supplies of lemon grass to make it more Thai. You can add ginger, cinnamon, garlic and celery to loan it an alternate taste. Taste this outlandish Thai soup with sweet noodles as a base.