Homemade Chicken-Cabbage Soup Recipe
This Homemade Chicken-Cabbage soup recipe is by far my favorite! I feel this is the best homemade soup you’ll ever want to try and eat!
This chicken-cabbage soup recipe is healthy, satisfying, and delicious. It has a mixture of celery, carrots, cabbage, and rice with the right amount of comforting flavors.
It’s simple to make; however, it does take some time [love] for the flavors to simmer into the best soup madness you can make for your family.
Whether you’re in the mood for comfort food, or if a loved one is ill, or whichever season, or reason, this homemade chicken soup recipe will hit the spot!
I’ve been making chicken soup for years and after cooking this last batch, I felt I had to share this recipe with you!
When you make this soup recipe for your family, your family will thank you, I promise! You can even freeze the leftovers, and it will still taste as if you just made it. Just don’t add water to it! 🙂
Since this soup takes a lot of love [time], make sure to plan your time wisely. Allow for at least two hours of cooking time.
Let’s get started!
INGREDIENTS
- 1 Family Pack [5-6 ] Leg quarters [skin on]
- 1 Cup Chopped or Diced Carrots
- and 1 Cup Chopped or Diced Celery
- 4 Cups Chopped Cabbage
- 1 Medium Chopped or Diced Yellow Onion
- 4 Quarts Water
- ¼ Cups Parsley Flakes
- 1 Fresh Sage Leaf Optional
- 1 tsp Salt
- 2 TBS Chicken Bouillon
- ½ tsp Coarse Black Pepper
- * Optional ½ Cup White Rice or ½ Cup Noodles
STEPS 1-4 Chicken-Cabbage SOUP Recipe
1: Gather all of your ingredients.
2: Dice or chop all of your vegetables.
3: Place chicken, onion, and water in a large 8-quart cooking pot. Set heat to medium-high.
4: Add the celery, carrots, sage leaf, salt, pepper, bouillon, and parsley flakes, and stir well.
- Cook for 30 minutes uncovered on medium-high heat, stirring occasionally.
- Reduce the heat to medium, cover, for an addition 30 minutes, stirring occasionally.
STEPS 5-8 BEST Chicken-Cabbage SOUP
5: Add the cabbage to the pot. Don’t worry if the cabbage seems as if it’s going to overflow. The cabbage will shrink.
6: Once the cabbage is limp, Remove the chicken pieces from the pot. Debone and De-skin, the chicken, then remove and dispose of the sage leaf.
7: Put the chicken pieces back in the pot, stir well.
8: Cover, reduce heat to a simmer for 30 minutes. After simmering for 30 minutes, add rice or noodles to your soup, or not.
If the broth is too thick for your liking, add water and 15 minutes to your cooking time.
Continue to simmer for an additional 30 minutes.
Then, remove from heat; let stand 5 minutes. Top with a dash of pepper & Enjoy!
The Leftovers are fantastic! Refrigerate for up to 3 days. DO NOT ADD WATER when warming for leftovers. Cool properly, store in a storage container, and refrigerate overnight for the ultimate homemade chicken soup.
HOW DO YOU HEAT LEFTOVERS?
MICROWAVE: [DO NOT ADD WATER] To heat the homemade chicken soup in a microwave, place soup in a microwave-safe dish, place a wet/damp paper towel over the top of the bowl, and microwave for 1 minute and 30 seconds. Stir, microwave for an additional 1 minute and 30 seconds.
STOVE TOP: [DO NOT ADD WATER] Place soup in a cooking pot on medium heat and warm for 10 minutes, stirring occasionally.
FROM FROZEN: Place the container of chicken soup in the refrigerator until it’s thawed. Then, follow the steps above for microwave or stovetop instructions.
CAN YOU FREEZE HOMEMADE CHICKEN-Cabbage SOUP?
Absolutely, yes! You can freeze Homemade Chicken Soup by placing the soup in a freezer-safe container or baggie. You can freeze it for up to 6 months. Then, follow the heating instructions above.
PRINTABLE RECIPE
Homemade Chicken-Cabbage Soup Recipe
Ingredients
- 1 Family Pack Chicken Leg Quarters
- 1 Cup Diced or Chopped Carrots
- 1 Cup Diced or Chopped Celery
- 4 Cups Chopped Cabbage
- 1 Medium Chopped or Diced Yellow Onion
- 4 Quarts Water
- ¼ Cup Parsley Flakes
- 1 Fresh Sage Leaf
- 1 tsp salt
- 2 TBSP or Cubes Chicken Boullion
- ½ tsp Coarse Black Pepper
- ½ Cup * Optional: Long Grain White Rice or Noodles
Instructions
- Gather all of the ingredients.
- Dice or chop all of the vegetables.
- Place chicken, onion, and water in a 4-quart cooking pot on medium-high heat.
- Add celery, carrots, sage leaf, salt, pepper, bouillon, and parsley flakes, stir well.
- Cook for 30 minutes uncovered on medium-high, stirring occasionally.
- Reduce heat to medium, cover, for additional 30 minutes.
- Add the cabbage to the pot, stir.
- When the cabbage becomes limp and shrinks; remove the chicken from the pot and put it on a plate.
- Remove and dispose of the sage leaf.
- Put the chicken back in the pot and stir well.
- Cover, reduce heat to a simmer for 30 minutes.
- Add rice or noodles and mix well, or you can choose not to add them.
- Continue to simmer an additional 30 minutes for a total of one hour.
- If the soup is too thick for your liking, add water and 15 minutes to your cooking time.
- Remove from heat, let stand for 5 minutes.
- Top with salt and pepper, Enjoy!
- Refrigerate leftovers immediately after cooling.
TAKEAWAY
To sum it up, this is by far my favorite, and I feel this is the best homemade chicken soup you’ll ever want to eat! It’s healthy, satisfying, and delicious.
Whether you’re in the mood for comfort food or if a loved one is ill or whichever season or reason, this homemade chicken soup recipe will hit the spot! Win, win!
Since this soup takes a lot of [love] time, make sure to plan your time wisely. Allow for at least two hours for simmering; it is well worth it!
You can refrigerate the soup for up to 3 days, and you can freeze it for up to 6 months. However, if you freeze the soup, it will taste like you just made it. Just remember, do not add water to the leftovers.
How soon are you going to make the best homemade chicken soup you’ll ever eat? Let me know your thoughts in the comments below. Also, I’d love it if you shared this project so that others can benefit from this recipe.
Thank you so much!
