Chicken, Leek & Cabbage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For Stock:1 whole chicken, cut up1/2 chopped yellow onion, unpeeled2 whole sprigs fresh rosemary 2 whole sprigs fresh thyme3 whole fresh garlic cloves1/2 tsp salt1/2 tsp pepperFor soup:chopped leekschopped cabbage16 cups waterSalt and pepper to taste
You'll need two large soup pots and a strainer.
In large pot, heat oil, add onions and stir
Add chicken and brown. (not too long, about 2 minutes)
Add rosemary, thyme and garlic
(Don't worry about peeling or chopping, you will discard).
Add room-temperature water, salt and pepper.
Leave on gentle rolling boil for about 30-40 mins, or until chicken is cooked.
You can remove any oil/scum from the surface of stock with a spoon.
Purists can chill the stock overnight, and remove any fat that congeals on the surface.
Using tongs, remove chicken from stock.
With strainer, pour stock into second large soup pot.
Discard all the used herbs and garlic.
While chicken is cooling, use first pot to sweat leeks.
Stir leeks frequently to prevent sticking - add a drop of oil.
Once leeks are soft, about 3-5 minutes, add cabbage.
Stir in with leeks, and leave on very low heat with lid on.
Remove skin from cooked chickens.
Try using two forks to remove skin.
Remove meat from bones.
Shred or cube into 'soup spoon' size, your choice.
Using cleaned strainer, strain a second time as you add the stock into the pot with leeks and cabbage.
Heat thoroughly, adding salt & pepper to taste.
Serving Size: makes 8 two-cup servings
In large pot, heat oil, add onions and stir
Add chicken and brown. (not too long, about 2 minutes)
Add rosemary, thyme and garlic
(Don't worry about peeling or chopping, you will discard).
Add room-temperature water, salt and pepper.
Leave on gentle rolling boil for about 30-40 mins, or until chicken is cooked.
You can remove any oil/scum from the surface of stock with a spoon.
Purists can chill the stock overnight, and remove any fat that congeals on the surface.
Using tongs, remove chicken from stock.
With strainer, pour stock into second large soup pot.
Discard all the used herbs and garlic.
While chicken is cooling, use first pot to sweat leeks.
Stir leeks frequently to prevent sticking - add a drop of oil.
Once leeks are soft, about 3-5 minutes, add cabbage.
Stir in with leeks, and leave on very low heat with lid on.
Remove skin from cooked chickens.
Try using two forks to remove skin.
Remove meat from bones.
Shred or cube into 'soup spoon' size, your choice.
Using cleaned strainer, strain a second time as you add the stock into the pot with leeks and cabbage.
Heat thoroughly, adding salt & pepper to taste.
Serving Size: makes 8 two-cup servings
Nutritional Info Amount Per Serving
- Calories: 233.3
- Total Fat: 7.7 g
- Cholesterol: 23.8 mg
- Sodium: 1,782.3 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 2.2 g
- Protein: 16.1 g
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