Chicken and Cabbage Soup

    Chicken and Cabbage Soup


    40 people made this

    This is a low budget, quick and easy variation of hot and sour soup. The chicken and cabbage are added to make it more filling.

    Serves: 8 

    • 10 cups (2 1/2 litres) chicken stock
    • 1 teaspoon chilli flakes
    • 1/4 cup (60ml) red wine vinegar
    • 1/4 cup (60ml) soy sauce
    • 1 tablespoon minced lemon grass
    • 1 tablespoon fish sauce
    • 1 tablespoon black pepper
    • 1 teaspoon garlic powder
    • 1 onion, cut in strips
    • 1 teaspoon olive oil
    • 500g skinless, boneless chicken breast meat - cubed
    • 1/2 head cabbage, grated
    • 1 cup fresh bean sprouts
    • 2 eggs, whisked
    • 1/4 cup diced fresh parsley

    Preparation:40min  ›  Cook:25min  ›  Ready in:1hour5min 

    1. Pour chicken stock into a large saucepan. Stir in chilli flakes, vinegar, soy sauce, lemon grass, fish sauce, black pepper, garlic powder and onion. Bring to a boil over high heat then reduce heat to medium-low and keep at a simmer.
    2. Meanwhile; heat olive oil in a frypan over medium-high heat. Stir in cubed chicken and cook until no longer pink in the centre; about 5 minutes.
    3. Stir chicken into the simmering soup along with the cabbage and bean sprouts. Simmer until the cabbage is tender; about 10 minutes.
    4. Remove the saucepan from the heat and slowly stir in the whisked egg then gently stir in the parsley. Serve immediately.

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