Cabbage And Tomato Chicken Soup Recipes

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CHICKEN SOUP WITH CABBAGE

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.

Provided by Sandra Holding

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h40m

Yield 10

Number Of Ingredients 15



Chicken Soup with Cabbage image

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.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 7.1 g, Cholesterol 51.5 mg, Fat 26.8 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 333.1 mg, Sugar 3 g

6 quarts water, divided
1 whole chicken, giblets removed
5 carrots, chopped
2 cups chopped cabbage
4 stalks celery, chopped
1 medium onion, chopped
¼ cup white wine
2 tablespoons chicken bouillon granules
2 tablespoons dried dill weed
1 tablespoon butter, or to taste
2 cloves minced garlic
1 tablespoon dried parsley
1 tablespoon ground thyme
2 teaspoons ground white pepper
2 bay leaves

CABBAGE AND TOMATO CHICKEN SOUP

This recipe is from The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens.

Provided by PanNan

Categories     Whole Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 10



Cabbage and Tomato Chicken Soup image

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.

Nutrition Facts : Calories 701.7, Fat 45.8, SaturatedFat 13.1, Cholesterol 226.8, Sodium 249.7, Carbohydrate 11.8, Fiber 3.7, Sugar 6, Protein 58.3

4 lbs chicken
1/2 head cabbage, shredded
1 large onion, sliced
2 tomatoes, peeled and coarsely chopped
3 carrots, sliced
3 garlic cloves, minced
3 tablespoons fresh chives, chopped or 1 tablespoon dried chives
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
salt
pepper, freshly ground

CABBAGE TOMATO SOUP

Make and share this Cabbage Tomato Soup recipe from Food.com.

Provided by Barb in WNY

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12



Cabbage Tomato Soup image

Steps:

  • Saute olive oil in a heavy soup pot.
  • Saute onion and cabbage. Cook until cabbage is limp.
  • Sprinkle flour over cabbage and mix well.
  • Add the tomatoes, tomato juice, caraway seeds, chicken broth, honey,pepper, and lemon juice.
  • Simmer for 30 minutes.
  • Serve garnished with sour cream.

3 tablespoons olive oil
1 onion, diced
8 cups green cabbage, shredded
1/2 cup flour
4 cups tomatoes (fresh or canned)
2 cups tomato juice
1 tablespoon caraway seed
2 cups chicken broth
2 tablespoons honey
1/4 teaspoon black pepper
1 lemon, juice of
low-fat sour cream, for garnish

CABBAGE, POTATO, AND TOMATO SOUP

A quick, budget-friendly soup that is great for using up extra vegetables in your cabinet or fridge. Serving this with crusty bread makes a great warming meal in wintertime. Add beef or chicken in with the vegetables for a heartier meal option.

Provided by ladykristianna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 12



Cabbage, Potato, and Tomato Soup image

Steps:

  • Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
  • Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 23.8 g, Cholesterol 12.3 mg, Fat 5 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 549.2 mg, Sugar 8.2 g

¼ cup butter or margarine
1 onion, chopped
3 potatoes, diced
3 stalks celery, chopped
3 cloves garlic, minced
4 cups water
2 cubes chicken bouillon
½ head cabbage, finely chopped
1 (28 ounce) can whole tomatoes with basil, undrained and chopped
½ cup ketchup
1 teaspoon hot sauce
1 teaspoon Italian seasoning

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