Thai Chicken Cabbage Soup

 Sunday we decided to roast a whole chicken.... we rub it down with EVOO and then sprinkle it with rosemary and roast it until it has a fine crisp.  It was delicious as always.

 So that was Sunday evening's meal, along with sweet corn, and then we had more of the chicken on Monday evening.... but by Tuesday afternoon we decided that we didn't want to have roast chicken for the third day in a row.  I was considering what we could do with that whole head of cabbage in the refrigerator also.

And so it was that my husband went in search of a recipe and found THIS ONE, which is what we used with a few tweaks as is always the case in this house.

 The recipe called for leeks, which we didn't have, so we used a sweet onion, and we chopped the entire medium sized head of lettuce into large pieces. and of course we used garlic, being the half Italian guy that my husband is... he can't cook much of anything without adding garlic.

This is a thick soup... almost like a stew, but let me tell you.... it filled me to the brim and did not leave me hungry for a cookie or any kind of sweet food later in the evening.  

I WAS FULL!

Very satisfying on a cold winter's evening.

 The only thing we added after it was in our bowls was some fresh ground black pepper

 and a bit of Sriracha sauce.

Here is the link to the recipe.... 

and

below

are the changes/edits we made.

We used our leftover rosemary chicken and shredded it.

We used a sweet onion since we had no leeks.

We used a couple of handful of frozen sliced packaged carrots from our freezer.

We used medium shell pasta since we had no egg noodles in the house.

We used Sriracha sauce after the fact since we had no Thai sauce in the house.

It's a very forgiving soup recipe, so substitute what you have on hand and ENJOY!