Ingredients:
2 tablespoons olive oil
1 onion, sliced
7 cloves garlic, chopped
1 2-3 inch chunk of ginger, thinly sliced
2-3 pounds skinless chicken thighs
4 potatoes, cut into chunks
1/2 green cabbage, roughly chopped
12 ounces green beans
3 tablespoons chicken bouillon (or alternatively could do 1 tablespoon bouillon + 2 tablespoons fish sauce)
Salt and pepper
Rice for serving as desired
Instructions:
Heat oil in a large pot over medium.
Add onion, garlic and ginger. Season with salt and pepper. Cook for a few minutes, stirring often, until just starting to brown.
Add chicken. Cook for 1 minute on each side.
Add 12 cups water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Remove chicken and set aside to cool.
Add potatoes. Simmer for 5 minutes.
Stir in cabbage and green beans.
Add chicken bouillon and/or fish sauce. Simmer for 20 minutes.
When the chicken is cool, separate the meat. Discard scraps and return meat to pot.
Season with black pepper.
My husband puts rice in his soup. I don’t. Your choice!