Chicken Soup with Cabbage Recipe

Chicken: Provides the main protein and flavor for the soup.

Cabbage: Adds a hearty texture and mild flavor.

Carrots: Contributes sweetness and color.

Onion: Enhances the soup’s depth of flavor.

Garlic: Adds aromatic and savory notes.

Chicken broth: Forms the base of the soup, adding richness.

Salt: Enhances all the flavors.

Black pepper: Adds a hint of spice.

Olive oil: Used for sautéing and adds a subtle richness.

When sautéing the onion and garlic, ensure they become translucent but not browned. This will release their natural sweetness and enhance the overall flavor of the soup.

• whole cut into pieces chicken - Substitute with bone-in turkey pieces: Turkey provides a similar texture and flavor profile, making it a good alternative for poultry-based soups.

• head chopped cabbage - Substitute with kale: Kale offers a similar hearty texture and can withstand long cooking times without becoming too mushy.

• large sliced carrots - Substitute with parsnips: Parsnips have a similar sweetness and texture to carrots, making them a suitable replacement.

• large diced onion - Substitute with leeks: Leeks provide a milder, slightly sweeter flavor that complements the other ingredients well.

• cloves minced garlic - Substitute with shallots: Shallots offer a subtle garlic-like flavor with a hint of sweetness, making them a good alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish vegetarian.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace salt in many recipes.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder and less pungent.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement for olive oil.

• Allow the chicken soup to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy vegetables and diluted flavors.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers. This makes reheating a breeze and reduces the risk of overcooking when reheating multiple times.

• Label each container with the date. Chicken soup can be safely stored in the refrigerator for up to 4 days. For longer storage, freezing is recommended.

• To freeze, use freezer-safe containers or heavy-duty freezer bags. Leave a bit of space at the top of the container or bag to allow for expansion as the soup freezes.

• If using freezer bags, lay them flat in the freezer. This not only saves space but also speeds up the freezing and thawing process.

• When ready to enjoy, thaw frozen chicken soup in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave.

• Reheat the soup on the stovetop over medium heat, stirring occasionally, until it reaches your desired temperature. If reheating in the microwave, use a microwave-safe bowl and heat in 1-2 minute increments, stirring in between to ensure even heating.

• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your preferred consistency. Adjust the seasoning with a pinch of salt and black pepper if needed.

• Enjoy your reheated chicken soup with cabbage as a comforting meal, knowing it retains its delicious flavors and nourishing qualities.

• For stovetop reheating:

  1. Pour the leftover chicken soup with cabbage into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even warming.
  3. Once the soup reaches a gentle simmer, continue to heat for an additional 5-10 minutes until thoroughly warmed.
  4. Taste and adjust seasoning if necessary before serving.

• For microwave reheating:

  1. Transfer the chicken soup with cabbage to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, then stir the soup.
  4. Continue heating in 1-minute intervals, stirring in between, until the soup is hot throughout.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chicken soup with cabbage to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for 20-30 minutes, or until the soup is hot and bubbling.
  5. Stir halfway through the heating process to ensure even warming.

• For slow cooker reheating:

  1. Pour the leftover chicken soup with cabbage into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally, until the soup is thoroughly warmed.
  4. Taste and adjust seasoning if necessary before serving.

• For sous vide reheating:

  1. Place the leftover chicken soup with cabbage in a vacuum-sealed bag or a resealable freezer bag, removing as much air as possible.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 1-2 hours.
  4. Once heated, carefully remove the bag, open it, and pour the soup into a serving bowl.

• Large pot: A large pot is essential for cooking the soup and ensuring all ingredients are well combined and cooked evenly.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients without scratching the pot.

• Chef's knife: A chef's knife is necessary for chopping the cabbage, slicing the carrots, dicing the onion, and mincing the garlic.

• Cutting board: A cutting board provides a safe surface for chopping and slicing the vegetables and chicken.

• Measuring spoons: Measuring spoons are used to measure out the salt, pepper, and olive oil accurately.

• Tongs: Tongs are helpful for turning and handling the chicken pieces while browning them in the pot.

• Ladle: A ladle is used for serving the soup into bowls once it is ready.

• Garlic press: A garlic press can be used to mince the garlic cloves quickly and efficiently.

• Measuring cup: A measuring cup is useful for measuring the chicken broth to ensure the correct amount is added to the soup.

Prep ingredients ahead: Chop the cabbage, carrots, and onion the night before to save time.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

Instant pot option: Use an Instant Pot to cook the chicken soup faster; it can be ready in about 20 minutes.

Pre-cooked chicken: Use rotisserie chicken instead of raw to reduce cooking time.

Batch cooking: Make a large batch and freeze portions for quick meals later.