Chicken Soup #2

This robust chicken soup is less about delicate broth and more about hearty, rustic satisfaction. It combines the familiar comfort of chicken and root vegetables with the unique tang of chopped tomatoes and the sweetness of slow-cooked cabbage. The long simmering process allows the chicken to become incredibly tender, falling off the bone, while the potatoes and carrots soften into the rich, savory liquid. The addition of bay leaf, marjoram, basil, and thyme creates a complex aromatic profile that feels both home-style and internationally inspired. It is a perfect meal for cold evenings, offering a warm, protein-packed bowl that fills you up without feeling heavy. The combination of textures, from the soft cabbage to the chunky vegetables, makes every spoonful interesting. This is a forgiving recipe that improves with time, making it excellent for meal prep or leftovers.

Cooking Method: Boiling, Microwave, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 1058.3

Dietary: Gluten-free

Description

This robust chicken soup is less about delicate broth and more about hearty, rustic satisfaction. It combines the familiar comfort of chicken and root vegetables with the unique tang of chopped tomatoes and the sweetness of slow-cooked cabbage. The long simmering process allows the chicken to become incredibly tender, falling off the bone, while the potatoes and carrots soften into the rich, savory liquid. The addition of bay leaf, marjoram, basil, and thyme creates a complex aromatic profile that feels both home-style and internationally inspired. It is a perfect meal for cold evenings, offering a warm, protein-packed bowl that fills you up without feeling heavy. The combination of textures, from the soft cabbage to the chunky vegetables, makes every spoonful interesting. This is a forgiving recipe that improves with time, making it excellent for meal prep or leftovers.

Ingredients

2 whole Whole chickens cut up
2 Chopped Md onions
2 cups Sliced celery
4 cups Sliced carrots
2 quart Chopped tomatoes
1 small Head cabbage shredded
4 Chicken Bouillon cubes
1 Bay Leaf

Directions

1
Rinse the chicken pieces under cold water and place them in a large stockpot.
2
Cover the chicken with enough water to submerge it completely.
3
Add the chopped onions, sliced celery, sliced carrots, bay leaf, and 4 chicken bouillon cubes to the pot.
4
Season with 1 tsp marjoram, 2 tsp basil, 1 tsp thyme, salt, and pepper to taste.
5
Bring the pot to a boil over high heat, then reduce heat to low and cover.
6
Simmer gently for 2 to 3 hours, until the chicken is tender and falling off the bone.
7
Remove the chicken pieces with a slotted spoon and set aside to cool slightly.
8
When cool enough to handle, remove all bones and skin from the chicken and shred the meat into small pieces.
9
While the chicken cools, add the chopped tomatoes, shredded cabbage, and peeled, chopped potatoes to the simmering broth.
10
Continue simmering for another 30 to 45 minutes, until the potatoes and cabbage are tender.
11
Stir the shredded chicken back into the pot and heat through for 5 minutes.
12
Remove the bay leaf and stir in chopped parsley just before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1058.3kcal

% Daily Value *
Total Fat 69.0g107%
Saturated Fat 34.1g171%
Cholesterol 256.9mg86%
Sodium 421.7mg18%
Total Carbohydrate 78.5g27%
Dietary Fiber 22.4g90%
Sugars 35.6g
Protein 54.5g110%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken soup, hearty stew, cabbage soup, tomato chicken, root vegetables, comfort food, simmered chicken, rustic soup, herb broth, meal prep, winter soup, homemade broth, slow cooked, protein rich, vegetable stew, bay leaf, marjoram, basil, thyme, shredded cabbage

Read it online: https://www.chefs-mate.com/recipe/chicken-soup-2-2/