Chicken Cabbage Soup Food

CHICKEN CABBAGE SOUP

Steps:

• Heat oil in a Dutch oven or a soup pot over medium-high heat.
• Add chicken and cook until golden brown and no longer pink in the inside, about 10-12 minutes. Set aside on a chopping board and shred it with 2 forks.
• To the same pot add celery, carrots, green peppers, onions, and stir fry for about 5 minutes.
• Stir in shredded chicken, cabbage, marinara sauce, and chicken stock. Stir well and cook for 15-20 minutes, or until cabbage is tender.
• Add in frozen peas, garlic salt, garlic powder, and pepper, mix until well combined. Allow it to simmer for a few minutes more, just until peas are done.
• Garnish with fresh parsley, then pour into warm bowls and serve.

CHICKEN SOUP WITH CABBAGE

Steps:

• Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart, about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle, about 40 minutes.
• Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water, chicken meat, carrots, cabbage, celery, onion, wine, bouillon, dill, butter, garlic, parsley, thyme, white pepper, and bay leaves. Cook over medium heat until vegetables have softened, about 30 minutes.

CABBAGE AND CHICKEN SOUP

Steps:

• In a 6 qt dutch oven, lightly saute garlic and onions in a little olive oil
• add chicken and cabbage and stir lightly.
• add bouillon, I prefer the Better than Bouillon brand, and add enough water to cover the mix, I like chunky thick soup, you can add more water to your taste.
• add red pepper, salt and black pepper to taste
• add the orzo and boil 2 minutes less than directions state on the package.
• let the soup rest about 5 minutes.
• serve with garlic bread and a salad for a full meal!

ONE-POT CHICKEN & CABBAGE SOUP

Steps:

• Heat oil in a large Dutch oven or pot over medium heat. Add onion; cook, stirring often, until translucent, about 6 minutes. Add cabbage and garlic; cook, stirring often, until the cabbage softens, about 6 minutes.
• Stir in broth, potatoes, turnip, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 15 minutes. Stir in chicken; continue cooking until the potatoes and turnips are tender, about 5 more minutes. Remove from heat; stir in vinegar. Top each serving with Parmesan and garnish with parsley, if desired.

THAI CHICKEN CABBAGE SOUP

Steps:

• Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
• Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.

CHICKEN, RICE AND CABBAGE SOUP

Steps:

• In a medium saucepan over high heat, bring chicken broth to a boil.
• Add onions and rice.
• Reduce heat to low.
• Simmer, covered, for 12 minutes.
• Meanwhile bring a large pot of water to a boil.
• Add cabbage and boil for 2 minutes.
• Drain.
• Add cabbage and lemon slices to the broth/rice.
• Simmer for 5 minutes.
• Add chicken, parsley, salt, white pepper and cayenne.
• Simmer until the chicken is heated.
• Stir in the cornstarch mixture.
• Return soup to a simmer.
• Serve hot.

CHICKEN SOUP WITH CHARRED CABBAGE

Steps:

• Bring chicken carcass, shiitake stems, garlic, 1 tsp. salt, and 8 cups water to a boil in a large pot, skimming foam from surface as needed. Cover pot and reduce heat to medium. Simmer 15 minutes. Strain broth through a fine-mesh sieve into a large bowl. Rinse out pot, then pour broth back in.
• Meanwhile, heat oil in a large skillet over medium-high. Cook mushroom caps, stirring occasionally, until golden brown and softened, 7-9 minutes. Transfer mushrooms to a plate; season with salt.
• Add cabbage to same skillet, press into an even layer, and cook, undisturbed, 2 minutes; season with salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred and tender in some spots and still crisp in others, about 2 minutes.
• Add mushrooms, cabbage, and shredded chicken to broth and cook over medium heat just until chicken is warmed through, about 3 minutes. Season soup with salt and pepper. Divide among bowls and drizzle with chili oil if desired.