Thai Chicken Soup

We love the simple soup we get at some Thai restaurants and have come close to replicating it here.

3 Boneless Skinless Chicken Breasts
1.5 T Chicken Broth Concentrate, regular or low sodium choice
1 small head of Chinese/Napa Cabage thinly sliced
1/4 white or vidalia onion, thinly sliced
1/2 bunch cilantro, diced
2.5 cups rice

Boil the chicken breasts in large soup pan. Remove and grate meat and set aside. Boil rice in remaining water in which you’ve added the broth mix. Cover and simmer until done following your rice’s instructions– I prefer Basmati or white for this recipe (add additional water if needed). When rice is finished add chicken and remaining ingredients to broth, cover and simmer until veggies are tender– approximately 10 minutes. Enjoy!

Submitted by Becky Aud-Jennison

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