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Chicken Soup with Cabbage

Sandra Holding

"This soup will cure what ails you. Even if it's just hunger. Healthy, low carb, and great for a rainy day. I've been making this recipe for 30 years, and I think this is about as good as it gets. Enjoy with freshly baked biscuits."
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2 h 40 m servings 326 cals
Original recipe yields 10 servings

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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 326 calories; 26.8 g fat; 7.1 g carbohydrates; 12.9 g protein; 51 mg cholesterol; 333 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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...