When you have homemade Chicken Broth stocked in your freezer or refrigerator anything is possible when it comes to soup. This recipe comes together quickly and can be made with either chicken thighs or boneless breasts. Serve it with leftover cooked brown rice or white jasmine rice.
Ingredients
6 cups
chicken bone broth
¾ pounds
boneless chicken thighs
cut into strips
2 teaspoons
grated
fresh ginger
2 teaspoons
sea salt
1 small
daikon radishes
peeled and sliced into rounds
2 large
carrots
peeled and sliced into rounds
4 cups
chopped
napa cabbage
Garnish
½ cups
chopped
cilantro
4
green onions
cut into thin rounds
1 pinches
crushed red pepper flakes
(optional)
