Chicken, Leek & Cabbage Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken, Leek & Cabbage Soup calories by ingredient
Introduction
Was really tired of high fat low carb, so came up with a very satisfying, easy to prepare and inexpensive soup. You can tweak as much as you like to suit different tastes. Hope you try and Enjoy! Was really tired of high fat low carb, so came up with a very satisfying, easy to prepare and inexpensive soup. You can tweak as much as you like to suit different tastes. Hope you try and Enjoy!Number of Servings: 8
Ingredients
-
For Stock:
1 whole chicken, cut up
1/2 chopped yellow onion, unpeeled
2 whole sprigs fresh rosemary
2 whole sprigs fresh thyme
3 whole fresh garlic cloves
1/2 tsp salt
1/2 tsp pepper
For soup:
chopped leeks
chopped cabbage
16 cups water
Salt and pepper to taste
Tips
Change up the recipe by omitting the herbs, and using fresh grated ginger, chopped cilantro and more garlic for an 'Asian version'
If you like spicy, serve soup with finely chopped peppers - as much as you like, or spoon in some fresh picante or salsa.
You could also toss in some cooked bacon, if you like that sort of thing.
Directions
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