Chicken Vegetable Soup With Cabbage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 68 |
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If you love cabbage, this recipe is similar to a traditional corbeef & cabbage recipe...but with chicken. Good to eat if you have a cold! Ingredients:
1 whole chicken, cooked, boned and cut into bite size pieces |
1 large whole onion, coarsely chopped |
1 package of onion soup mix |
6 carrots cut into bite size pieces (with skins) |
6 medium red or gold potatoes cut into bite size pieces (with skins) |
1 large whole head of cabbage, cut into long thin slices, discarding center heart |
2 tablespoons dried parsley |
1 teaspoon lawry's season salt |
1/2 teaspoon pepper |
Directions:
1. Place 1 whole chicken in a large soup pot, cover with water, and add 1 package of onion soup mix. Bring to a boil and then cover reducing heat to medium for 30 minutes.
2. While chicken is cooking, cut up each vegetable and set aside in separate bowls.
3. Remove chicken and set aside until cool enough to bone. Discard the skin and bones. Cut chicken into bite size pieces.
4. Remove soup pot from burner, and strain fat from chicken and onion soup stock. (The fat raised to the top, can be scooped off with large spoon...or strained in a fat separator, to be discarded.)
5. Add soup pot and soup stock back to the burner. Add parsley, Lawry's salt and pepper....add cut up carrots and onion, bring to a boil and cook for 10 minutes.
6. Add potatoes, bring to a boil, cover and reduce heat and cook for 15 minutes.
7. Add cabbage, cover and cook on medium for 10 minutes.
8. Serve with a French Baguette or soft French bread.
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