Chicken Soup with Cabbage

Prep Time:
40 mins

Cook Time:
1 hr 15 mins

Additional Time:
40 mins

Total Time:
2 hrs 35 mins

Servings:
10

Ingredients

Directions

Gather all ingredients.

Photographer: Jason Donnelly / Food Styling: Shannon Goforth / Prop Styling: Gabe Greco

Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken meat easily falls off the bone, about 45 minutes. Remove chicken to a platter and cover with plastic wrap. Cover the pot with a lid. Refrigerate chicken and broth until chicken is cool enough to handle, about 40 minutes.

Photographer: Jason Donnelly / Food Styling: Shannon Goforth / Prop Styling: Gabe Greco

Remove meat from chicken bones; set aside. Skim excess fat off the top of cooled broth.

Photographer: Jason Donnelly / Food Styling: Shannon Goforth / Prop Styling: Gabe Greco

Add remaining 2 quarts water, chicken meat, carrots, celery, onion, cabbage, wine, bouillon, dill, butter, parsley, thyme, garlic, white pepper, and bay leaves to broth in the pot. Cook over medium heat until vegetables have softened, about 30 minutes.

Photographer: Jason Donnelly / Food Styling: Shannon Goforth / Prop Styling: Gabe Greco

Recipe Tip

You can use a cooked rotisserie chicken from your grocery store to save time.

Nutrition Facts (per serving)