chicken soup with cabbage
Are you ready to cozy up with a bowl of Chicken Cabbage Soup that warms your heart and fills your belly? I love this recipe because it’s not only delicious, but it’s also super easy to make and great for sharing! With fresh veggies and tender chicken, it’s the perfect dish for those chilly days when you just want to curl up and enjoy something comforting!
Simple Ingredients for Delicious Chicken Cabbage Soup
Making a comforting bowl of Chicken Cabbage soup is easy when you have the right ingredients on hand. This recipe is packed with flavor, nutrition, and warmth, making it a go-to for those chilly days. Here’s what you’ll need:
- 6 quarts water (divided)
- 1 whole chicken (giblets removed)
- 5 carrots (chopped)
- 4 stalks celery (chopped)
- 1 medium onion (chopped)
- 2 cups chopped cabbage (green or savoy work great)
- ¼ cup white wine (optional, but adds a nice depth of flavor)
- 2 tablespoons chicken bouillon granules (for extra flavor)
- 2 tablespoons dried dill weed (fresh is lovely if you have it)
- 1 tablespoon butter (optional, for richness)
- 1 tablespoon dried parsley
- 1 tablespoon ground thyme
- 2 cloves garlic (minced)
- 2 teaspoons ground white pepper (or black, if you prefer)
- 2 bay leaves (for a subtle aroma)
these ingredients come together to create a warm, hearty soup that’s perfect for any meal. You can adjust quantities based on your preferences, and feel free to throw in other favorite veggies if you like!
Step-by-Step Instructions for Cooking Hearty Chicken Cabbage Soup
Now that we have our ingredients ready, let’s get cooking! Follow these simple steps to make your delicious Chicken Cabbage Soup:
- Prepare the Broth: Fill a large pot with 4 quarts of water and add the whole chicken. Bring it to a boil over medium-high heat. Let it simmer until the chicken is tender and the meat easily falls off the bone, about 45 minutes.
- Cool and Shred the Chicken: Once the chicken is done, carefully remove it from the pot and place it on a platter.Cover it with plastic wrap and set aside to cool. Keep the pot covered, too, and let the broth cool slightly.
- Shred the Chicken: After the chicken is cool enough to handle, remove the meat from the bones, discarding the bones and skin. Set the shredded chicken aside.
- Strain the Broth: If you want a clearer soup, skim off any excess fat that rises to the surface of the cooled broth. Then, add the remaining 2 quarts of water back into the pot.
- Add the veggies and Seasonings: To the pot, add the shredded chicken, carrots, celery, onion, cabbage, and the rest of your seasonings: white wine, chicken bouillon, dill, butter, parsley, thyme, garlic, white pepper, and bay leaves.
- Simmer and Serve: Cook the mixture over medium heat until the vegetables are tender, about 30 minutes. Stir occasionally and taste the soup to adjust seasonings if necessary.
- Enjoy Your Soup: Once everything is cooked to your liking, remove the bay leaves and serve the soup hot.
This Chicken Cabbage Soup is not just simple to make; it’s also a great dish for meal prep, keeping well in the fridge for days. Enjoy each spoonful!
Serving and Storage Tips for Delicious Chicken Cabbage Soup
After you’ve prepared your Chicken Cabbage soup, it’s time to enjoy this hearty dish! This recipe yields about 10 servings, making it perfect for sharing with family or saving for later. Here’s how to serve and store your soup for maximum flavor and freshness:
- Serving Suggestions: Ladle the warm soup into bowls,and feel free to garnish with some fresh parsley or a sprinkle of black pepper for added taste. You can also serve it alongside crusty bread or fluffy biscuits. A simple side salad can add a refreshing crunch to your meal.
- Storing Leftovers: If you have any soup left (which is unlikely!), you can store it in the refrigerator. Place the cooled soup in an airtight container, and it will stay fresh for about 3-4 days. Reheat on the stove over low heat, stirring occasionally, until warmed through.
- Freezing Tips: For longer storage, consider freezing your Chicken Cabbage Soup.After it has cooled wholly, transfer it to freezer-safe containers or zip-top bags, leaving some space for expansion. This soup can be frozen for up to 3 months.When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat on the stove.
Remember, the flavors frequently enough deepen and improve after a day in the fridge, making leftover soup just as delicious, if not better, than when it was first made!
Recipe Notes and Troubleshooting for Chicken Cabbage Soup
Making Chicken Cabbage Soup can be a fantastic experience, but sometimes things don’t go as planned. Here are some handy notes and tips to help you along the way:
- Adjusting Seasonings: Taste your soup as it cooks. If it truly seems bland,consider adding a splash more of chicken bouillon or a pinch of salt to elevate the flavors. Fresh herbs can also boost the taste, so don’t hesitate to use them.
- Vegetable Variations: Feel free to customize the vegetable mix based on what you have on hand. Potatoes, bell peppers, or even green beans can make excellent additions. Just be sure to adjust cooking times accordingly, as some veggies may take longer to soften than others.
- Using Rotisserie Chicken: If you’re short on time, using store-bought rotisserie chicken can save you a few steps. Simply shred the chicken and add it to the soup toward the end of cooking, allowing everything to heat through.
- Thickening the Soup: If you prefer a thicker consistency, you can mash some of the cooked vegetables against the side of the pot or add a couple of tablespoons of instant potato flakes or cornstarch mixed with water.
- Avoiding a Greasy Soup: If your soup has excess fat on top after cooling, simply skim off the grease before reheating. This will help keep the soup light and enjoyable.
With these serving suggestions and troubleshooting tips, you’re all set to make the most of your Chicken Cabbage Soup experience! Happy cooking!