Sweet Thai Chili Chicken & Vegetable Soup

2 boneless, skinless chicken breasts
2 tsp poultry seasoning
Salt and pepper, to taste
2 Tbs olive oil
2 leeks, sliced thinly.  Thoroughly wash to remove all sand.  Use all of the white and the tender green.
6 carrots, sliced
4 celery stocks, sliced
1/2 cabbage, sliced
1 clove garlic, finely chopped
Salt and pepper, to taste
2 quarts chicken stock
1 Tbs Sweet Thai Chili sauce
10-12 mini won tons*
1 bag baby spinach
1 cup snap peas

Preheat oven to 400 degrees.  Season chicken breasts with poultry seasoning, salt & pepper to taste.
Place chicken on a baking sheet, lined with parchment paper.  Roast for 45-60 minutes.  Allow to read before slicing into bite size pieces.

In a large stock pot, saute leeks in olive oil for 5 minutes.  Add carrots and celery.  Continue to saute until tender crisp.  Add cabbage, garlic, and salt and pepper to taste.  Cook until the garlic is fragrant and the cabbage is wilted.  Add chicken stock, chicken, and Sweet Thai Chili sauce.  When ready to serve, bring the soup to a gentle boil.  Add won tons, spinach, and snap peas.

Serve with more Sweet Thai Chili sauce to taste.

*Bibigo Fully Cooked Mini Wontons with chicken & cilantro  -- available at Costco

Shared by Michele Braithwaite and Amy Lawrence