Ingredients
Scale
- 6 quarts of water, divided
- 1 whole chicken, giblets removed
- 5 carrots, chopped
- 4 stalks of celery, chopped
- 1 medium onion, chopped
- 2 cups chopped cabbage
- 2 tablespoons chicken bouillon granules
- 2 tablespoons dried dill weed
- 1 tablespoon butter, or to taste (Optional)
- 1 tablespoon dried parsley
- 1 tablespoon ground thyme
- 2 cloves garlic, minced
- 2 teaspoons ground white pepper
- 2 bay leaves
Instructions
- Pour 4 quarts of water into a large stockpot and add the chicken. Bring it to a boil over high heat. Let it simmer until the meat is tender and easily pulls away from the bone, which takes around 45 minutes. Transfer the chicken to a plate, cover it with plastic wrap, and set it aside. Place a lid on the pot and refrigerate both the chicken and broth for about 40 minutes, or until the meat is cool enough to handle.
- Once cooled, remove the chicken meat from the bones and keep it aside. Skim off any excess fat floating on top of the chilled broth.
- Return the pot to the stove and pour in 2 more quarts of water. Add the reserved chicken meat along with chopped carrots, celery, onion, and shredded cabbage. Mix in bouillon, fresh dill, butter, parsley, thyme, minced garlic, white pepper, and a few bay leaves. Simmer over medium heat until the vegetables are tender, which should take approximately 30 minutes.
Notes
- Herb Bouquet: Tie herbs like parsley or rosemary in a cheesecloth sachet for easy removal.
- Acidity Balance: A splash of apple cider vinegar or lemon juice brightens the soup’s flavors.
- Umami Boost: Incorporate a tablespoon of tomato paste or soy sauce for depth.
- Prep Time: 40 mins
- Additional Time:: 40 mins
- Cook Time: 1 hr 15 mins
- Category: Dinner
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: per serving
- Calories: 55 ( 7g Carbs)
- Fat: 1g
- Protein: 5g
Keywords: Healthy chicken soup with cabbage Hearty cabbage chicken stew Cabbage-based chicken broth Chicken and cabbage vegetable soup