Chicken Soup With Cabbage Recipes

CHICKEN CABBAGE SOUP RECIPE

Steps:

• Cut the chicken tenderloin in bite-size pieces. Then, season with garlic, salt, and black pepper.
• Dice the carrots, celery, and cabbage.
• Over medium-high heat, add a teaspoon of oil in the soup pot. Add the chicken and stir occasionally while it cooks for three minutes, then add water.
• Add all the vegetables and cook for about 15 to 20 minutes

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.

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 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.

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.

CHINESE CABBAGE WITH CHICKEN SOUP RECIPE - (4.5/5)

Steps:

• Heat oil in large kettle and sauté chicken about 5 minutes. Remove chicken. Sauté onions, celery, cabbage and garlic about 2 minutes (I started with this step since I was using precooked chicken). Add seasonings and broth. Return chicken to soup and simmer until done. Add spinach and mushrooms and simmer for 2 minutes more. My notes: I sautéed my veggies in broth. I simmered for a much longer amount of time since I was quadrupling the batch. Very healthy & tasty soup!

CHICKEN CABBAGE SOUP

Steps:

• Heat a large pot over medium heat.
• Add in onion, garlic, carrots, red pepper flakes, and a good pinch of sea salt.
• Saute 2-3 minutes.
• Add in the cabbage, water, thyme, and one teaspoon of sea salt.
• Give everything a good stir.
• Bring soup up to a boil, then lower to a simmer.
• Cook 20-25 minutes, until cabbage is tender, not mushy.
• Stir in as much or little chopped cooked chicken as you like.
• Taste for salt and enjoy!

CHICKEN VEGETABLE SOUP WITH CABBAGE NOODLES

Steps:

• Heat the olive oil in a large pot over medium heat. Add the chicken and saute until lightly browned, about 8-10 minutes.
• Remove the chicken from the pot and set it aside on a plate. Add the onions, carrots and celery to the pot and saute them for about 5-10 minutes, until they start to soften.
• Then, add the tomatoes, garlic, Italian seasoning, salt, and pepper. Saute for 2 minutes to release the flavor.
• Pour the broth in and bring the mixture to a boil. Cover the pot with a lid, and reduce the heat to low.
• Let the soup simmer for 20 minutes before adding the cabbage ribbons. Stir them in well until they soften, and then remove the soup from the heat. This takes about 3-5 minutes.
• Serve and top with red pepper flakes if desired!

CHINESE CABBAGE AND CHICKEN SOUP

Steps:

• Pour boiling water over chicken and in cavity.
• Place chicken, breast side up in a large Chinese clay pot or Dutch oven.
• Add water to cover.
• Bring to a boil, reduce heat, and cook slowly for 40 minutes.
• Meanwhile, cut the cabbage in half vertically. Cut each half into 3 pieces.
• Remove chicken, add cabbage, and return chicken to the pot, breast side down. Bring to a boil, reduce heat, and cook for 20 minutes.
• Move chicken and cabbage to a platter.
• Add salt and wine to the broth.
• When cool enough to handle, pick meat from the carcass and add to the broth, discarding skin and bones. Add reserved cabbage, reheat, and serve.

CHICKEN CABBAGE SOUP WITH CURRY

Steps:

• On sauté setting, cook chicken and garlic in hot olive oil until no longer pink. Cancel to end the sauté.
• Add in the cabbage, celery, curry, basil, sea salt, turmeric, ground pepper, coconut cream, and broth. Stir until well combined.
• Secure lid and close valve. On high manual pressure setting, set timer to 20 minutes.
• When time is up, open valve for a quick pressure release. Open lid and add in cauliflower. Secure lid and close valve. On high manual pressure setting, set timer to 3 minutes.
• When 3 minutes is done, allow a natural pressure release (about 15-20 minutes). Open valve and remove lid. Serve soup with optional parsley on top.
• On medium high heat, cook chicken and garlic in hot olive oil until no longer pink.
• Add in the cabbage, celery, curry, basil, sea salt, turmeric, ground pepper, coconut cream, and broth. Stir until well combined.
• Cover and simmer for 1-2 hours.
• Add in the cauliflower, cover and simmer on medium low for 5-7 minutes or until cauliflower is tender. Serve soup with optional parsley on top.