CHICKEN AND CABBAGE SOUP RECIPES

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CHICKEN, RICE AND CABBAGE SOUP RECIPE - FOOD.COM



Chicken, Rice and Cabbage Soup Recipe - Food.com image

A tasty soup from a cookbook called "Lean and Lovin' It". Cut down on the white pepper and cayenne for a less spicy soup.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 12

6 cups low-fat chicken broth
2 medium onions, sliced
1/2 cup basmati rice (regular long grain white rice will also work)
1/3 head cabbage, coarsely chopped
2 slices lemons
1/2 lb cooked chicken, chopped (may also use cooked turkey)
3 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon white pepper
1/8 cayenne pepper
1 tablespoon cornstarch, mixed with
1/4 cup chicken broth

Steps:

  • In a medium saucepan over high heat, bring chicken broth to a boil.
  • Add onions and rice.
  • Reduce heat to low.
  • Simmer, covered, for 12 minutes.
  • Meanwhile bring a large pot of water to a boil.
  • Add cabbage and boil for 2 minutes.
  • Drain.
  • Add cabbage and lemon slices to the broth/rice.
  • Simmer for 5 minutes.
  • Add chicken, parsley, salt, white pepper and cayenne.
  • Simmer until the chicken is heated.
  • Stir in the cornstarch mixture.
  • Return soup to a simmer.
  • Serve hot.

Nutrition Facts : Calories 117.1, FatContent 2.4, SaturatedFatContent 0.6, CholesterolContent 21.3, SodiumContent 344.9, CarbohydrateContent 15, FiberContent 2, SugarContent 2.5, ProteinContent 9

CHICKEN-CABBAGE SOUP RECIPE | MYRECIPES



Chicken-Cabbage Soup Recipe | MyRecipes image

Provided by Joyce Ware Lane, Birmingham, Alabama

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield Makes 15 cups

Number Of Ingredients 12

1 large onion, chopped
2 celery ribs, chopped
1?½ tablespoons vegetable oil
½ cup white wine
1 (32-oz.) can tomato juice
1 (16-oz.) can tomato sauce
1 extra-large chicken bouillon cube
½ teaspoon garlic powder
1 head cabbage (about 2 lb.), shredded
2 cups chopped cooked chicken
½ teaspoon salt
½ teaspoon pepper

Steps:

  • Sauté onion and celery in hot oil in a large Dutch oven over medium-high heat 5 minutes. Stir in wine, next 4 ingredients, and 4 cups water; bring to a boil.
  • Stir in cabbage. Cover, reduce heat to low, and simmer 45 minutes. Add chicken, salt, and pepper. Simmer, covered, 15 minutes.

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