Chicken Soup With Charred Cabbage 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.

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!

CABBAGE AND TOMATO CHICKEN SOUP

Steps:

• Cover chicken with water in a large pot. Cook 1 hour and remove chicken.
• Meanwhile, prepare remaining ingredients, and add to pot after removing chicken, and cook for 1 hour.
• Meanwhile, place chicken in baking dish and roast it in a 350 F oven for 30 minutes. After roasting, let chicken cool for 10 minutes before removing meat from the carcass and adding the meat to the soup pot.
• Simmer until the meat is heated through, and serve.

DIET CHICKEN CABBAGE SOUP

Steps:

• Fill pot with water.
• Add onions, garlic, chicken base, and frozen chicken.
• Bring to a boil and cook 5 minutes, until chicken tenders are cooked thru.
• Remove tenders from pot and chop into smallish, bite sized pieces.
• Put them back in the broth, and add everything else except the beans, catsup, and the salt & pepper.
• Allow the pot to return to a boil, stirring occasionally. Turn down heat and simmer 15-20 minutes, until all the veggies are cooked thru.
• Add the canned beans, partially drained (you want some of that liquid to thicken everything a tiny bit), and stir.
• Taste test and add salt & pepper as needed.
• If it seems bland, add the catsup at the end and stir well.
• Serve hot with a little sprinkle of parmesan on top.