Chicken, Leek & Cabbage Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
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
Submitted by:

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

Rate This Recipe