Chili chicken noodle soup

Ingredients

    3 skinless, boneless chicken breast fillets

    3 cup chicken stock

    2 leeks, sliced

    6 carrots, sliced

    1 medium head cabbage, shredded

     300 egg noodles

     Chili sauce to taste

     Salt

Preparation

 1- Place chicken breasts and stock in to a stockpot. Bring to the boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the stock and set aside.

2- Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender.

3- Put the cooled chicken to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew.

 4 – Serve hot and flavour to taste with Thai chilli sauce.

H.Zoghib