Cabbage And Chicken Soup Recipes

CHICKEN CABBAGE SOUP

Steps:

• Heat oil in a Dutch oven or a soup pot over medium-high heat.
• Add chicken and cook until golden brown and no longer pink in the inside, about 10-12 minutes. Set aside on a chopping board and shred it with 2 forks.
• To the same pot add celery, carrots, green peppers, onions, and stir fry for about 5 minutes.
• Stir in shredded chicken, cabbage, marinara sauce, and chicken stock. Stir well and cook for 15-20 minutes, or until cabbage is tender.
• Add in frozen peas, garlic salt, garlic powder, and pepper, mix until well combined. Allow it to simmer for a few minutes more, just until peas are done.
• Garnish with fresh parsley, then pour into warm bowls and serve.

STUFFED CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
• Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

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!

THAI CHICKEN CABBAGE SOUP

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.

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.