CHICKEN SOUP WITH CABBAGE
This soup will cure what ails you. Even if it's just hunger. Healthy, low carb, and great for a rainy day. I've been making this recipe for 30 years, and I think this is about as good as it gets. Enjoy with freshly baked biscuits.
Provided by Sandra Holding
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h40m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 7.1 g, Cholesterol 51.5 mg, Fat 26.8 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 333.1 mg, Sugar 3 g
CABBAGE AND CHICKEN SOUP
Chicken noodle soup has always been said to have magical healing properties. I combined my favorite things, chicken, orzo, and cabbage and came up with this super simple and tasty soup.
Provided by Alyse
Categories Low Cholesterol
Time 25m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 412.6, Fat 5.8, SaturatedFat 1.5, Cholesterol 52.5, Sodium 97.7, Carbohydrate 61.6, Fiber 5.8, Sugar 6.6, Protein 28.6
THAI CHICKEN CABBAGE SOUP
This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
Provided by KLEENESTAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 42.3 g, Cholesterol 61.3 mg, Fat 3.1 g, Fiber 7.1 g, Protein 20.8 g, SaturatedFat 0.7 g, Sodium 118.3 mg, Sugar 9.3 g
CRISPY CABBAGE AND CHICKEN WRAPS
Dinner ready in just 10 minutes! Treat your family with these wraps that are made using chicken, cabbage and carrots.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook and stir 3 minutes or until no longer pink in center.
- Stir in coleslaw mix and caraway seed. Reduce heat to medium; cover and cook 3 minutes or just until cabbage wilts, but remains crisp. Remove from heat. Stir in mustard-mayonnaise sauce until well mixed.
- Spoon mixture evenly down center of each warm tortilla. Fold sides of each tortilla over filling; roll up. Wrap each wrap securely with foil; take with you for an on-the-go dinner.
Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 55 mg, Fat 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Wrap, Sodium 260 mg, Sugar 4 g, TransFat 0 g
CABBAGE AND TOMATO CHICKEN SOUP
This recipe is from The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens.
Provided by PanNan
Categories Whole Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 701.7, Fat 45.8, SaturatedFat 13.1, Cholesterol 226.8, Sodium 249.7, Carbohydrate 11.8, Fiber 3.7, Sugar 6, Protein 58.3
CHICKEN, RICE AND CABBAGE SOUP
A tasty soup from a cookbook called "Lean and Lovin' It". Cut down on the white pepper and cayenne for a less spicy soup.
Provided by Molly53
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan over high heat, bring chicken broth to a boil.
- Add onions and rice.
- Reduce heat to low.
- Simmer, covered, for 12 minutes.
- Meanwhile bring a large pot of water to a boil.
- Add cabbage and boil for 2 minutes.
- Drain.
- Add cabbage and lemon slices to the broth/rice.
- Simmer for 5 minutes.
- Add chicken, parsley, salt, white pepper and cayenne.
- Simmer until the chicken is heated.
- Stir in the cornstarch mixture.
- Return soup to a simmer.
- Serve hot.
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