Description
A comforting stovetop soup featuring tender chicken and vibrant vegetables, perfect for warming up on cold evenings.
Ingredients
Scale
- 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