Chinese Cabbage With Chicken Soup Recipe 455
CHINESE CABBAGE AND CHICKEN SOUP
Please resist any temptation to add more ingredients. This is a dish in which the whole is vastly greater than the sum of the parts.
Provided by Its loose again
Categories Clear Soup
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 481, Fat 35.3, SaturatedFat 10.1, Cholesterol 162.6, Sodium 539, Protein 38.2
CHICKEN SOUP WITH CABBAGE
This soup will cure what ails you. Even if it's just hunger. Healthy, low carb, and great for a rainy day. I've been making this recipe for 30 years, and I think this is about as good as it gets. Enjoy with freshly baked biscuits.
Provided by Sandra Holding
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h40m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 7.1 g, Cholesterol 51.5 mg, Fat 26.8 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 333.1 mg, Sugar 3 g
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