Chicken Rice And Cabbage Soup Recipes

CHICKEN SOUP WITH CABBAGE

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.

CABBAGE AND RICE SOUP

Steps:

• Add garlic, 2 cups chicken broth, and rice to a large soup pot; bring to a boil.
• Lower heat to a simmer; cook, covered, for 20 minutes.
• Process rice mixture and 4 cups broth in a blender; return to the soup pot.
• Add remaining 2 cups broth and cabbage.
• Bring to a simmer; simmer for 15 minutes; season to taste with salt and pepper.

CHICKEN, RICE & CABBAGE FOR THE FRUGAL AND TIME CRUNCHED FOL

Steps:

• Place a little oil in a fryer pan or something similar. Season and fry your chicken. Once you flip it to the other side, place 1 cup of water or broth in pan, steam/poach the chicken with the lid on. It will come out tender and juicy.
• While the chicken is cooking, dice your onions.
• Slice the cabbage in half, then cut each half into thin strips.
• Remove the chicken from the pan when done, cut. I used kitchen shears and tongs. Then I can effectively cut a plate of chicken while it is hot and save my fingers. Reserve the liquid from the chicken a measuring cup.
• Add a small bit more oil to the pan, enough to get the onions sizzling. Saute until translucent. They will get a lot of flavor from the chicken renderings!
• Add the cabbage. Mix in well, and let the cabbage cook down a bit. Adding a touch of salt will help the cabbage wilt.
• Add back in, the chicken.
• Add the julienne carrots and dry rice.
• Add the full 4 1/2 cups of water or chicken broth. Mix well and tap or pat everything down flat with your spoon.
• Season appropriately with salt and pepper (if needed). You'll need more if you don't use chicken stock -- less if you do.
• Place the lid on top and cook until the rice is done. Usually about 16-20 minutes on medium or medium low heat.