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chicken and cabbage soup

Chicken and Cabbage Soup

Warm up your taste buds with our easy-to-make chicken and cabbage soup - a comforting dish for any occasion.
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Prep Time 30 minutes
Cook Time 2 hours
Servings: 5
Course: Main Course
Ingredients Method

Ingredients
  

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

Method
 

Preparing the Chicken Stock
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  1. 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.
  2. Add the Veggies: Throw in the sliced carrots and chopped celery. Stir them around for a few minutes until they start to soften.
  3. 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.
  4. 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!
  5. 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.
  6. 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.