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Chicken & Napa Cabbage Soup

Print Recipe
Warm & satisfying soup, ready in under 30 minutes.
Course Soup
Keyword cabbage, chicken, soup
Servings 4

Ingredients

  • 2 chicken thighs
  • 5 cups water
  • 1 tsp chicken bouillon
  • 4 cups shredded Napa cabbage
  • 3 cups spinach
  • 2 tsp salt
  • 2 tbsp sesame oil

Instructions

  • In a heavy pot, cook chicken until cooked on the exterior. This prevents the soup broth from getting cloudy. Don't worry if the chicken is not fully cooked in the center!
  • Add water and bouillon.
  • Cover pot and bring to a boil. Allow to boil for 5 minutes.
  • While the pot is boiling, you can shred your cabbage.
  • After 5 minutes, remove the chicken from the water. Turn heat to low and add Napa cabbage and spinach. Give a quick stir.
  • Shred chicken and return to pot.
  • Taste the broth and add salt, approximately 2 tsps. If you don't need that much, don't add that much! If you need more, add more!
  • Finish with sesame oil and serve.