Chicken Rice And Cabbage Soup Food

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.

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.

CABBAGE AND RICE SOUP

Steps:

• Add garlic, 2 cups chicken broth, and rice to a large soup pot; bring to a boil.
• Lower heat to a simmer; cook, covered, for 20 minutes.
• Process rice mixture and 4 cups broth in a blender; return to the soup pot.
• Add remaining 2 cups broth and cabbage.
• Bring to a simmer; simmer for 15 minutes; season to taste with salt and pepper.

SPICY CHICKEN CABBAGE SOUP

Steps:

• Over medium heat, begin sweating the vegetables, cabbage, and jalapeno in the oil.
• Add the water or stock(made yourself, right?) and all of the other ingredients, save for the chicken and the vinegar.
• Simmer for about an hour. Everything should be soft and the soup should be aromatic.
• Adjust the seasoning to your taste.
• Add the chicken to warm it through, and stir in the vinegar to brighten the flavors.

CHICKEN, RICE & CABBAGE FOR THE FRUGAL AND TIME CRUNCHED FOL

Steps:

• Place a little oil in a fryer pan or something similar. Season and fry your chicken. Once you flip it to the other side, place 1 cup of water or broth in pan, steam/poach the chicken with the lid on. It will come out tender and juicy.
• While the chicken is cooking, dice your onions.
• Slice the cabbage in half, then cut each half into thin strips.
• Remove the chicken from the pan when done, cut. I used kitchen shears and tongs. Then I can effectively cut a plate of chicken while it is hot and save my fingers. Reserve the liquid from the chicken a measuring cup.
• Add a small bit more oil to the pan, enough to get the onions sizzling. Saute until translucent. They will get a lot of flavor from the chicken renderings!
• Add the cabbage. Mix in well, and let the cabbage cook down a bit. Adding a touch of salt will help the cabbage wilt.
• Add back in, the chicken.
• Add the julienne carrots and dry rice.
• Add the full 4 1/2 cups of water or chicken broth. Mix well and tap or pat everything down flat with your spoon.
• Season appropriately with salt and pepper (if needed). You'll need more if you don't use chicken stock -- less if you do.
• Place the lid on top and cook until the rice is done. Usually about 16-20 minutes on medium or medium low heat.

CABBAGE, SAUSAGE AND RICE SOUP

Steps:

• Brown the sausage or ground beef in a small amount of olive oil.
• Add the onion, carrots, celery and garlic and saute until starting to soften.
• Add the tomatoes to a blender and blend until smooth.
• Add tomatoes, broth, and cabbage to soup.
• Cook 15 minutes, then add the rice.
• Cook another 30 minutes, stirring occasionally, until the rice is done and the cabbage is cooked as you like.
• Taste and add salt and pepper if needed.
• If soup is too thick, add more broth.