Best Cabbage And Chicken Soup Recipes

HOT AND SOUR CHICKEN AND CABBAGE SOUP

Steps:

• Pour chicken broth into a large pot. Stir in hot pepper flakes, vinegar, soy sauce, lemon grass, fish sauce, black pepper, garlic powder, and onion. Bring to a boil over high heat, then reduce heat to medium-low and keep at a simmer.
• Meanwhile, heat olive oil in a skillet over medium-high heat. Stir in cubed chicken, and cook until no longer pink in the center, about 5 minutes. Stir chicken into the simmering soup along with the cabbage and bean sprouts. Simmer until the cabbage is tender, about 10 minutes.
• Remove the pot from the heat, and slowly stir in the beaten egg, then gently stir in the chopped parsley. Serve immediately.

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.

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.

CABBAGE AND TOMATO CHICKEN SOUP

Steps:

• Cover chicken with water in a large pot. Cook 1 hour and remove chicken.
• Meanwhile, prepare remaining ingredients, and add to pot after removing chicken, and cook for 1 hour.
• Meanwhile, place chicken in baking dish and roast it in a 350 F oven for 30 minutes. After roasting, let chicken cool for 10 minutes before removing meat from the carcass and adding the meat to the soup pot.
• Simmer until the meat is heated through, and serve.

COOK’S ILLUSTRATED VIETNAMESE-STYLE NOODLE SOUP WITH CHICKEN AND NAPA CABBAGE

Steps:

• 1. Noodles: Bring 4 quarts water to boil in large pot. Off heat, add noodles, and let sit until tender, 10 to 15 minutes. Drain and distribute among individual serving bowls. 2. Broth: Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors. Add chicken thighs to the broth and simmer until cooked through, about 10 minutes. Remove chicken with slotted spoon and set aside; when cool enough to handle, slice thinly. Continue to simmer broth, return to pot; season to taste with additional salt if necessary. Cover and keep hot over low heat. 3. Divide the noodles and cabbage among the bowls. 4. Add the chicken, then ladle in the broth. 5. Sprinkle on all other ingredients and serve immediately, passing lime wedges separately. STEP BY STEP: Bruising the aromatics Using the handle or back of a chef's knife, smash the ginger, garlic, and lemon grass to release flavor. STEP BY STEP: Assembling the Soup 1. Divide the noodles and sprouts or cabbage among the bowls. 2. Add the meat, seafood, or chicken, then ladle in the broth. 3. Sprinkle on the herbs and other flavorings of choice.

CABBAGE AND CHICKEN SOUP

Steps:

• In a 6 qt dutch oven, lightly saute garlic and onions in a little olive oil
• add chicken and cabbage and stir lightly.
• add bouillon, I prefer the Better than Bouillon brand, and add enough water to cover the mix, I like chunky thick soup, you can add more water to your taste.
• add red pepper, salt and black pepper to taste
• add the orzo and boil 2 minutes less than directions state on the package.
• let the soup rest about 5 minutes.
• serve with garlic bread and a salad for a full meal!