Today, I’m going to take you on a flavorful journey into the world of chicken and cabbage soup. Trust me; it’s not your grandma’s plain ol’ chicken soup. No siree! This one’s got a twist that’ll leave your taste buds doing a happy dance. So, grab your apron and let’s get cookin’!
How to Make Chicken and Cabbage Soup
Step 1: Chicken Magic
First things first, heat up a large soup pot over medium-high heat, add a splash of olive oil, and toss in those diced onions. Let ’em sizzle until they’re soft and golden, about 5 minutes. Now, add your minced garlic and sauté for another minute until your kitchen smells like heaven.
Step 2: Cabbage Sensation
Next up, the star of our show: cabbage! Dump in that shredded cabbage and stir it arwith ions and garlic. Watch it wilt down and get all cozy, which takes about 5 minutes.
Step 3: Veggie Extravaganza
Time to toss in the carrots and celery, our trusty sidekicks for this soup adventure. Let them mingle with the cabbage for another 5 minutes. You want everything to be soft but not mushy.
Step 4: Chicken’s Turn
Now, it’s the chicken’s moment in the spotlight. Cut your chicken into bite-sized pieces and add them to the pot. Sprinkle a little salt and pepper to taste, and let them cook until they’re no longer pink in the middle, about 5-7 minutes. Make sure those chicken pieces are cooked to perfection!
Step 5: Broth and the Bay Leaf
Pour in that glorious chicken broth, and don’t forget to toss in a bay leaf for that extra oomph! Bring it all to a boil, then reduce the heat and let it simmer away for about 20 minutes, giving all those flavors a chance to get to know each other.
Step 6: Garnish and Serve
Your chicken and cabbage soup is ready to rock and roll! Ladle it into bowls, sprinkle some fresh parsley on top to make it look fancy (even if it’s just for you), and serve it up with some crusty bread or crackers. Voilà! You’ve got yourself a steaming bowl of comfort.
How to Shred Cabbage for the Soup: Shred-tastic Tips
Okay, before I leave you to enjoy your delicious soup, let me drop a little wisdom on how to shred cabbage like a pro. No tears, no fuss, just shredded cabbage perfection!
- Chop the Core: First, cut out the core of the cabbage. You don’t want that in your soup, trust me.
- Quarter It: Cut the cabbage into quarters. This makes it easier to handle.
- Slice Away: Slice the cabbage thinly using a sharp knife or a mandoline if you’re feeling fancy. Just watch those fingers!
- Toss and Fluff: Toss the sliced cabbage in a bowl and fluff it up. This helps separate the layers and makes it easier to cook evenly.
- Soup-Worthy Shreds: Add it to your soup and let the cabbage work its magic. You’ll have perfect shreds in no time!
Extra Tips: Because I’m Feeling Generous
- Want a kick? Add a pinch of red pepper flakes for some heat.
- Don’t rush the simmering step. Let the flavors meld, and you’ll be rewarded with a rich, tasty soup.
What to Serve
Now, I know you’re thinking, “What goes well with this heavenly soup?” Well, my friends, the possibilities are endless!
- Crusty Bread: A must for dipping and sopping up every last drop.
- Garlic Bread: Because you can never have enough garlic.
- Grilled Cheese: A classic combo that never disappoints.
- Green Salad: Keep it fresh and balanced with a simple salad on the side.
- Buttered Noodles: Get cozy with some buttered pasta.
Storage and Reheating: Soup for Days
Did you make a big batch and can’t finish it all? No problemo! Store your chicken and cabbage soup in an airtight container in the fridge for up to 3 days. If you want to keep it longer, pop it in the freezer for a month or two. Just remember to defrost and reheat it on the stove for maximum flavor.
So there you have it, folks! A hearty, flavorful bowl of chicken and cabbage soup that’s easy to make and perfect for those chilly days. I hope you give it a whirl and enjoy every delicious spoonful. Thanks for joining me on this culinary adventure, and as I always say, “Soup’s on, soul’s warmed!” Bon appétit, my friends!
Chicken and Cabbage Soup
For the Chicken Stock:
- 1 whole chicken about 4 pounds
- 2 onions peeled and quartered
- 3 carrots chopped into chunks
- 3 celery stalks chopped into chunks
- 2 bay leaves
- 10 cups of water
- Salt and pepper to taste
For the Soup:
- 1 head of cabbage shredded
- 2 carrots thinly sliced
- 2 celery stalks chopped
- 1 onion finely chopped
- 3 cloves of garlic minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Preparing the Chicken Stock
- Chicken Prep: Start by rinsing the whole chicken under cold water and patting it dry with paper towels. Cut it into quarters for easier handling.
- Sauté the Vegetables: Heat your large stockpot over medium-high heat, add a tablespoon of olive oil, and toss in the quartered onions, chopped carrots, and celery chunks. Sauté them until they start to develop some color, around 5 minutes.
- Chicken In: Add the chicken quarters to the pot. Season with salt and pepper. Sear the chicken on all sides until it gets a lovely golden brown hue, approximately 10 minutes.
- Simmer and Skim: Pour in 10 cups of water, toss in the bay leaves, and bring it to a gentle boil. Skim off any foam or impurities that rise to the surface.
- Low and Slow: Reduce the heat to low, partially cover the pot, and let it simmer for 1.5 to 2 hours. You want the chicken to become tender and the broth to develop rich flavors.
- Strain the Broth: Once your stock is ready, strain it through a fine mesh strainer into a large bowl or another pot. You can use cheesecloth in the strainer for extra clarity, but it's optional. Discard the solids.
Making the Chicken and Cabbage Soup
- Sauté the Aromatics: Heat the remaining olive oil over medium heat in a large soup pot. Add the finely chopped onion and minced garlic. Sauté until they turn translucent and fragrant, about 3-5 minutes.
- Add the Veggies: Throw in the sliced carrots and chopped celery. Stir them around for a few minutes until they start to soften.
- Cabbage In: Add the shredded cabbage to the pot. It might look like a lot, but trust me, it'll cook down. Stir it occasionally for about 10 minutes until it wilts and reduces in volume.
- Pour the Stock: Carefully pour your homemade chicken stock into the pot with the sautéed veggies and cabbage. This liquid gold is where all the flavor is!
- Chicken Returns: Take the chicken pieces from earlier (the ones you used to make the stock), shred the meat, and add it back to the soup. You can discard the bones and skin.
- Season and Simmer: Season the soup with salt and pepper to taste. Stir everything together, then let it simmer on low for another 20-30 minutes. This allows all the flavors to meld and the veggies to become tender.