Chicken Soup with Cabbage Recipe

Chicken: A whole chicken cut into pieces provides the protein and base for the soup.

Cabbage: Adds a hearty texture and mild flavor to the soup.

Carrots: Sliced carrots contribute sweetness and color.

Onion: Chopped onion adds depth and aroma.

Garlic: Minced garlic enhances the overall flavor.

Chicken broth: The liquid base that brings all the ingredients together.

Olive oil: Used for sautéing the onion and garlic.

Salt: Enhances the flavors of the soup.

Black pepper: Adds a touch of heat and seasoning.

When browning the chicken, make sure not to overcrowd the pot. Overcrowding can cause the chicken to steam rather than brown, which can affect the depth of flavor in your soup. If necessary, brown the chicken in batches to ensure each piece gets a nice, golden crust.

• whole cut into pieces chicken - Substitute with bone-in turkey pieces: Turkey provides a similar texture and flavor profile, making it a good alternative for poultry-based soups.

• medium chopped cabbage - Substitute with kale: Kale offers a similar hearty texture and can withstand long cooking times without becoming too mushy.

• large sliced carrots - Substitute with parsnips: Parsnips have a similar sweetness and texture, adding a slightly different but complementary flavor to the soup.

• large chopped onion - Substitute with leeks: Leeks provide a milder, slightly sweet flavor that can enhance the overall taste of the soup.

• cloves minced garlic - Substitute with shallots: Shallots offer a subtle garlic-onion flavor that can add depth to the soup without overpowering it.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar savory base while making the soup suitable for vegetarians.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative for sautéing vegetables.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different, more subtle taste.

• Allow the chicken soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup and potential bacterial growth.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using smaller containers or even resealable freezer bags.
• Label each container with the date and contents. This will help you keep track of how long the soup has been stored and ensure you use it within a safe timeframe.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. Make sure the refrigerator is set to 40°F (4°C) or below to keep the chicken and vegetables fresh.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months. Ensure your freezer is set to 0°F (-18°C) or lower to maintain the best quality.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps preserve the texture and flavor of the cabbage and carrots.
• Reheat the soup on the stovetop over medium heat, stirring occasionally, until it reaches a simmer. Alternatively, you can use a microwave, heating in short intervals and stirring in between to ensure even heating.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency.
• Taste and adjust the seasoning with salt and black pepper as needed before serving.

• Stovetop Method:

  1. Pour the leftover chicken soup with cabbage into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup begins to simmer, reduce the heat to low and let it warm through for about 5-10 minutes.
  4. Taste and adjust seasoning if needed before serving.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Slow Cooker Method:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Allow it to heat for 1-2 hours, stirring occasionally.
  4. Once the soup is thoroughly heated, taste and adjust seasoning if needed before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, stirring halfway through.
  5. Check the temperature and heat for an additional 5-10 minutes if necessary before serving.

• Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients without scratching the pot.

• Chef's knife: A chef's knife is needed for chopping the onion, cabbage, and slicing the carrots.

• Cutting board: A cutting board provides a safe surface for chopping and slicing the vegetables.

• Measuring cups: Measuring cups are used to measure the chicken broth accurately.

• Garlic press: A garlic press helps in mincing the garlic cloves efficiently.

• Tongs: Tongs are useful for turning and browning the chicken pieces evenly.

• Ladle: A ladle is used for serving the hot soup into bowls.

Prep ingredients in advance: Chop the cabbage, carrots, and onion the night before to save time.

Use pre-cut chicken: Buy pre-cut chicken pieces to skip the butchering step.

Utilize a food processor: Mince the garlic and chop the vegetables quickly with a food processor.

Batch cook: Make a larger batch of chicken soup and freeze portions for future meals.

Instant pot option: Use an Instant Pot to cut down cooking time significantly.