Chicken Soup with Cabbage
Ingredients2 h 40 m servings 326
- 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.
- Cook's Note:
- To make this recipe faster, use a cooked rotisserie chicken from your grocery store.
Per Serving: 326 calories; 26.8 7.1 12.9 51 333 Full nutrition
ReviewsRead all reviews 6
I made this on a weeknight so I didn't have time to make my own broth. I prefer homemade but had to use store bought. With that being said, this soup was still excellent. You don't often see dil...
Added a ripe Tomato ,Three tablespoons of lemon juice for brightness, handful of spinach and a sprig of cilantro i needed to use up. I cut back on the dill and thyme by half and added 8 oz of e...
I had chicken breasts and cabbage on hand. I put these two ingredients in the search bar and this soup came up. I had everything else in the recipe except white pepper. It sounded delicious so...
Easy and very flavorful. I used chicken broth to cook the chicken in so didn't add bouillon. Didn't add dill or wine either. Love it!
This was delish. I love dill a lot and should’ve used more! I also added zucchini and maybe 4 medley mini potatoes. It’s good!