Cabbage And Chicken Soup Recipes

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!

Steps:

• In a large soup pot, heat the oil over high heat. Reduce the heat to medium-high, add the carrot, celery and onion and saute for 5 minutes. Add the garlic and saute for another 1 to 2 minutes.
• Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6 to 8 minutes. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.
• In a bowl, mix together the butter and flour to form a buerre manier. Whisk the buerre manier into the soup and simmer for 20 minutes. Season with salt and pepper.

Steps:

• 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.

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.

Steps:

• Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
• Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.