A delicious light soup with an Asian twist and ready in 30 minutes! When I cook a batch of chicken breast meat, I usually have a lot of leftover chicken, and this soup is a great way for me to use all that extra surplus. Serve it alone for dinner, or pair it with your favorite Asian cuisine. My family loves it. I hope yours will, too. Enjoy!
1Cook's Note: If you do the prep work first, it is a breeze to put together.
2Chop the cooked chicken into bite size pieces. Thaw the shrimp. I put mine in water in a glass measuring cup and hit 30 seconds in the microwave and let it sit until it thaws. This way the shrimp won't cook and shrink.
3Grate and slice the carrots into rounds.
4Knife cut the cabbage.
5In a medium size dutch oven, add the 6 cups of chicken broth, and add the carrots, cabbage, green onions, ginger, salt, soy sauce, and white pepper. (Leave the cooked chicken and shrimp and add at the end of cooking time)
6Put the soup on the stove and bring to a boil, covered and turn the burner immediately to low, cook about 10 to 15 minutes. Do NOT overcook this soup. Taste test a carrot round, it should be just underdone.
7Add the chopped cooked chicken, stir, then add the noodles and remove from the heat, covered. Let sit 5 minutes.
8Drain the shrimp and add to the pot and add juice of ½ lemon, stir gently. Serve immediately. Enjoy!