Chicken And Cabbage Soup(Makes 8 Servings)
A hearty chicken and cabbage soup full of vegetables and tender chicken, perfect for comforting meals and suitable for those seeking a flavorful, nutritious dish.
Ingredients
- 8-vegetable juice, 3 cups ⓘ
- water, 2 cups ⓘ
- cabbage, 5 cups, finely chopped
- medium onion, sliced ⓘ
- carrots, 2 cups, 1/4-inch slices (about 4 medium) ⓘ
- celery, 1 cup, chopped (about 2 medium stalks) ⓘ
- low-sodium chicken bouillon granules, 2 tablespoons ⓘ
- pepper, 1/4 teaspoon ⓘ
- cut-up broiler-fryer chicken, 3 pounds, skinned ⓘ
- paprika, 1/2 teaspoon ⓘ
Instructions
- Heat the vegetable juice, water, cabbage, onion, carrots, celery, chicken bouillon granules, and pepper in a Dutch oven; bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes.
- Trim fat from the chicken pieces.
- Cut each chicken breast half in half.
- Sprinkle the chicken with paprika.
- Heat margarine in a 10-inch nonstick skillet over medium heat until hot.
- Cook the chicken in margarine for 15 to 20 minutes or until light brown on all sides.
- Add the cooked chicken to the soup.
- Heat the soup to boiling again, then reduce heat.
- Cover and simmer for 30 minutes or until the chicken is cooked through.
Tips & Substitutions
For a richer flavor, consider adding garlic or herbs like thyme or bay leaves to the soup. You can substitute the chicken with turkey or even use canned chicken for a quicker version. If you prefer a thicker soup, add a tablespoon of cornstarch mixed with cold water before the final simmer. This Chicken And Cabbage Soup recipe is versatile and can be adjusted based on your vegetable preferences.
Serving Suggestions
Serve the Chicken And Cabbage Soup with crusty bread or a side salad for a complete meal. It pairs wonderfully with a light pasta dish or grilled vegetables. For added flavor, sprinkle some fresh herbs like parsley or dill on top before serving. This hearty soup is perfect for cozy nights and can be a satisfying starter for a family dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simmer the soup gently on the stove until hot, or microwave in a covered bowl, stirring occasionally. If the soup thickens too much upon refrigeration, add a splash of water or broth when reheating to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Cabbage Soup(Makes 8 Servings) contains roughly 23 calories, with 2g protein, 3g carbohydrates, and 1g fat. It is an excellent source of vitamin C (30% of the Daily Value) and vitamin A (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can make Chicken And Cabbage Soup a day in advance. In fact, the flavors often improve after sitting overnight. Just be sure to let the soup cool completely before refrigerating it. When ready to serve, gently reheat it on the stove until it reaches a safe temperature.
Is this soup suitable for freezing?
Absolutely! This soup can be frozen for up to 3 months. Allow it to cool completely, then transfer it to a freezer-safe container. To reheat, thaw overnight in the refrigerator and warm it on the stove, adding a bit of water if it seems too thick.
What can I add to make this soup more filling?
To make the soup heartier, you can add cooked grains such as rice or quinoa, or even beans for added protein. Alternatively, include more root vegetables like potatoes or sweet potatoes for extra bulk. These additions will complement the existing flavors while enhancing the dish's nutritional value.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).