A few weeks ago I posted a recipe for my Beefy Cabbage Soup that is to die for…I got a hankering for cabbage soup again, but didn’t have any ground beef. I did, however, have chicken! So I decided to see what I had in the house and put together a Chicken Cabbage Soup recipe!
Chicken Cabbage Soup Recipe
Ingredients:
- 1 lb of Chicken Breast, cooked and cut into pieces
- 1 small head of cabbage, chopped
- 2 large carrots, chopped
- 2 stalks of celery, chopped
- 1 onion, chopped
- 1 large red pepper, chopped
- 1 28oz can of diced tomatoes **
- 6 cups of Organic Chicken Broth
- Dried Red Pepper flakes, to taste
- Salt, to taste
- Ground Pepper, to taste
- Minced Garlic, to taste
Directions:
- Boil the 1 lb of chicken in a stock pot with salt, pepper and minced garlic for about 20-25 mins. Cut the chicken into pieces.
- Add the chicken, vegetables, brother and seasonings to a large pot and bring it to a boil. Once it is boiling, lower the heat and simmer covered for a couple hours (until the vegetables are tender).
- Store the soup in an airtight container in the fridge for about a week. You can freeze the soup for up to 3 months.
Now I love the Beefy Cabbage Soup, but I have to say…the Chicken Cabbage Soup may just be better! No correction…it is better! Normally I put canned diced tomatoes in my soup, but I didn’t have any. I thought I did, but the only thing on my shelf was tomato paste (why I have tomato paste is beyond me). I did have tomatoes and someone told me to steam them and peel them, before putting them in the soup. I had this genius idea to poke holes in the tomatoes and put them in the microwave (sort of like you do when you make a baked potato or a hot dog). Yea…it doesn’t work. I ended up with a tomato exploding (yep…it exploded) in my microwave.
You can’t have cabbage soup without tomatoes or at least tomato flavor. So I decided to dump a can of tomato paste in the soup. It was delicious! I did miss the pieces of tomatoes, but the flavor was amazing!
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