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.