This satisfying veggie-packed chicken soup variation is ready in 45 minutes.
In a large saucepan, heat oil over medium-high heat. Add onion and ginger; cook for 3 minutes, stirring occasionally.
Add cabbage, sweet potato, and celery. Cook for 4 minutes more, stirring occasionally. Stir in broth, soy sauce, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender.
Stir in chicken and lime juice. Just before serving, stir in green onions and cilantro. Serve soup with udon and, if desired, garnish with peanuts.
1/2 vegetable, 2 starch, 2 lean meat
This is an awesome soup. Very filling and packed with nutrition and flavor. I will be making this soup again real soon. Thanks for sharing!