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Cabbage Chicken Soup Recipe
Cabbage Soup Made With Leftover Chicken
It's the end of July and here in Ontario we've been having a few unseasonably chilly days. Normally in the summer months I only make cold soups, but since the weather is feeling like a Fall day I thought soup would be great for dinner along with a salad.
I hate to waste anything, and had two chicken carcasses from last nights dinner in my refrigerator, so I decided to use them to make the soup.
This soup can be easily made with turkey too. My motto is "Don't that carcass away, save it and make soup with it today."
The great thing about making soup is you can come up with so many different soups with items you have on hand.
All photo's in this article are the property of the author Susan Zutautas. Please do not borrow or use them without permission.
Homemade Soup or Store Bought Soup
What type of soup do you prefer?
Does Cabbage Give You Gas?
Adding caraway or cumin seeds to the pot while cooking cabbage, may help with the digestion of cabbage.
- 2 chicken carcasses with a little meat left on them
- water (enough to cover the carcasses in the pot)
- 1 medium to large onion chopped
- 1/2 package of baby carrots or 2 large carrots chopped
- 2 cloves of garlic sliced thin and chopped
- 1 -2 ribs of celery chopped
- 1 box of chicken broth or dehydrated chicken broth
- fresh ground pepper
- a few pinches of thyme
- a good shake of celery seed
- 4 -6 drops of Tabasco Sauce (optional)
- 1 package of chopped cabbage or 1/2 of a medium cabbage chopped
- 1 cup of frozen peas
- In a large pot cover the two chicken carcasses with water. This soup can be made with one carcass or more.
- Bring this to a boil and let it cook for at least 45 minutes.
- Remove the carcasses from the pot and set aside to cool.
- Pour the broth that's left in the pot through a strainer, and into a bowl to remove any little bones.
- Pour the broth back into the pot.
- To the broth add 1 box of chicken broth, celery, onion, carrots, garlic, Tabasco sauce, and spices bringing everything to a boil. Turn down the burner to simmer, cover the pot, and let simmer until carrots are cooked.
- Add the chopped cabbage and bring to a boil. Turn the burner down to medium and add the frozen peas. Cook for approximately 15 minutes or until the cabbage is cooked.
- Serve and ENJOY!
Photo Tutorial For Cabbage Chicken SoupClick thumbnail to view full-size
Optional Ingredients You May Want to Add to This Soup
- Because I'm following a lower carb diet I haven't added any of the following items to my soup recipe: potatoes, rice, and pasta. Adding any of these will make the soup much thicker. You may want to add extra broth if adding any of these ingredients.
- Fresh or frozen veggies such as; corn, cauliflower, broccoli, zucchini, mushrooms, green or yellow beans, can all be added depending on what you and your family likes in their soup.
- Experiment with different types of spices and or hot sauces.
- Serve for lunch or for dinner with a side of bread and or a salad.
- Freeze leftovers for another chilly day.
© 2013 Susan Zutautas