Chicken Soup with Cabbage is a comforting soup made on the stovetop, featuring tender chicken and vibrant vegetables. As the chicken cooks, it releases its juices to create a rich and flavorful broth. This comforting dish is perfect for cold evenings or when someone needs a bit of warmth and nourishment.
What Makes This Chicken Soup Reliable
This chicken soup works wonders because the slow boiling of the chicken extracts flavors and nutrients, resulting in a rich broth. The vegetables soften and become sweet, enriching the overall texture and aroma of the dish. The combination of ingredients transforms into a warm, filling meal that can easily be adjusted to suit your preferences.
What You Need
- 6 quarts water, divided
- 1 whole chicken, giblets removed
- 5 carrots, chopped
- 4 stalks celery, chopped
- 1 medium onion, chopped
- 2 cups chopped cabbage
- 1/4 cup white wine (Optional)
- 2 tablespoons chicken bouillon granules
- 2 tablespoons dried dill weed
- 1 tablespoon butter (Optional)
- 1 tablespoon dried parsley
- 1 tablespoon ground thyme
- 2 cloves garlic, minced
- 2 teaspoons ground white pepper
- 2 bay leaves
Make sure all your ingredients are fresh; quality can impact the final soup’s taste.
Step-by-Step
- Gather all ingredients.
- Fill a large pot with 4 quarts of water.
- Add the chicken; bring to a boil over medium heat. The water helps to cook the chicken evenly, ensuring the meat remains juicy.
- Cook until the chicken meat easily falls off the bone, about 45 minutes. You’ll notice the aroma of the broth developing as it cooks.
- Remove the chicken to a platter and cover with plastic wrap. This helps trap the heat so it stays warm.
- Cover the pot with a lid. Refrigerate the chicken and broth until the chicken is cool enough to handle, about 40 minutes. Cooling helps the broth settle and makes it easier to skim off any excess fat later.
- Once cool, remove the meat from the chicken bones; set aside. Discard any unwanted bones or skin.
- Skim excess fat off the top of the cooled broth. This step is crucial to achieving a cleaner, less greasy soup.
- Add the remaining 2 quarts of water, chicken meat, carrots, celery, onion, cabbage, wine, bouillon, dill, butter, parsley, thyme, garlic, white pepper, and bay leaves to the broth in the pot.
- Cook over medium heat until vegetables have softened, about 30 minutes. You’ll see the vegetables change color and texture, turning vibrant and fragrant as they release their natural sweetness into the soup.
This simple method sets the stage for a nourishing bowl of chicken soup that combines all flavors beautifully.
Quick Nutrition Info
- Serving size: 1 cup
- Calories: 230
- Protein: 20g
- Carbohydrates: 18g
- Fat: 10g
- Fiber: 2g
It’s a well-balanced dish, providing a hearty serving of protein and vegetables.
Serving Ideas
- Pair with crusty bread or dinner rolls for a filling meal.
- Top each bowl with fresh herbs to brighten the flavors.
- Serve with a side salad for added crunch and freshness.
- Offer a splash of lemon juice on the side; it adds a bright, zesty touch.
- Consider using overcooked rice or noodles to make it even more substantial.
Each of these ideas enhances the offering, making it versatile for any occasion.
Storage and Reheat
- Refrigerate for up to 3 days in an airtight container.
- Freeze for up to 3 months if stored properly; it’s great to have on hand for quick meals.
- Reheat on the stovetop or in the microwave until hot. Note that vegetables will continue to soften as you reheat, which can change the texture slightly.
- The flavors will continue to meld and deepen overnight, enhancing the soup’s overall taste.
This storage method ensures you have a convenient meal ready to go.
What to Do With Leftovers
- Use leftover soup as a base for stir-frying rice or pasta.
- Make a savory pot pie by adding a crust for a new meal.
- Mix with cooked grains for a nourishing grain bowl.
These ideas help reduce waste while providing varied meals from a single soup.
Conclusion
Chicken Soup with Cabbage is a straightforward, nourishing dish that not only warms the body but also fills the soul. By understanding the cooking process and how the flavors develop, you can replicate this comforting meal with confidence. Keep this recipe handy, and enjoy the warmth it brings, whether on a chilly evening or for meal prepping.
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Chicken Soup with Cabbage
- Total Time: 90 minutes
- Yield: 6 servings 1x
- Diet: Paleo
Description
A comforting stovetop soup featuring tender chicken and vibrant vegetables, perfect for warming up on cold evenings.
Ingredients
- 6 quarts water, divided
- 1 whole chicken, giblets removed
- 5 carrots, chopped
- 4 stalks celery, chopped
- 1 medium onion, chopped
- 2 cups chopped cabbage
- 1/4 cup white wine (optional)
- 2 tablespoons chicken bouillon granules
- 2 tablespoons dried dill weed
- 1 tablespoon butter (optional)
- 1 tablespoon dried parsley
- 1 tablespoon ground thyme
- 2 cloves garlic, minced
- 2 teaspoons ground white pepper
- 2 bay leaves
Instructions
- Gather all ingredients.
- Fill a large pot with 4 quarts of water.
- Add the chicken; bring to a boil over medium heat.
- Cook until the chicken meat easily falls off the bone, about 45 minutes.
- Remove the chicken to a platter and cover with plastic wrap.
- Cover the pot with a lid. Refrigerate the chicken and broth until the chicken is cool enough to handle, about 40 minutes.
- Once cool, remove the meat from the chicken bones; set aside.
- Discard any unwanted bones or skin.
- Skim excess fat off the top of the cooled broth.
- Add the remaining 2 quarts of water, chicken meat, carrots, celery, onion, cabbage, wine, bouillon, dill, butter, parsley, thyme, garlic, white pepper, and bay leaves to the pot.
- Cook over medium heat until vegetables have softened, about 30 minutes.
Notes
Pair with crusty bread or dinner rolls. Serve with a side salad for added crunch and freshness.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
